Murg Musallam

A community recipe by bambi2911

Not tested or verified by Nigella.com

Introduction

It's an Indian recipe, using a whole chicken. It is very tasty and this recipe is tried and tested. Enjoy cooking it !!!!!!

Ingredients

Serves: 4

Metric Cups

For the Main

1 chicken

For the Marinade

6 tablespoons plain yoghurt
2½ centimetres piece of fresh ginger (peeled)
2 cloves garlic (peeled)
½ teaspoon cayenne pepper
½ teaspoon turmeric
1 pinch of black pepper
1¼ teaspoons salt

For the Spice Paste

8 tablespoons vegetable oil
227 grams onions (chopped)
4 cloves garlic (peeled)
28 grams flaked almonds
3⅘ centimetres piece of fresh ginger (peeled)
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon turmeric
½ teaspoon cayenne pepper
1 tablespoon paprika
1½ teaspoons salt
2 tablespoons lemon juice
½ teaspoon garam masala
½ teaspoon black pepper

For the Main

1 chicken

For the Marinade

6 tablespoons plain yogurt
⅞ inch piece of fresh gingerroot (peeled)
2 cloves garlic (peeled)
½ teaspoon cayenne pepper
½ teaspoon turmeric
1 pinch of black pepper
1¼ teaspoons salt

For the Spice Paste

8 tablespoons vegetable oil
8 ounces onions (chopped)
4 cloves garlic (peeled)
⅞ ounce sliced almonds
1½ inches piece of fresh gingerroot (peeled)
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon turmeric
½ teaspoon cayenne pepper
1 tablespoon paprika
1½ teaspoons salt
2 tablespoons lemon juice
½ teaspoon garam masala
½ teaspoon black pepper

Method

Murg Musallam is a community recipe submitted by bambi2911 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make the marinade:In a blender or food processor, combine 1/2 the yogurt with the ginger and garlic, and pulse until it forms a rough paste. Add the spices and pulse again to mix.

Empty into a bowl (don't rinse out the food processor yet) and add the other half of the yogurt, mixing well.

Skin the chicken, with the exception of the wing tips. Cover the chicken, both outside and the body cavity, with the marinade. Refrigerate, covered, for 3 hours (the book says to leave it unrefrigerated for 2, but being a little concerned about bacteria, etc. I substituted 3 hours in the fridge).

To make the spice paste, combine the onions, garlic, ginger and almonds in the unwashed food processor and mix into a paste. Add the coriander, cumin, turmeric, cayenne, salt and paprika and blend well.

Heat the vegetable oil in a large skillet over a medium-high heat. Pour the mixture into the skillet and fry, letting the spice mix absorb the oil, 8-9 minutes. Add the lemon juice, garam masala and black pepper and cook another minute. Remove from heat and allow to cool.

Preheat oven to 350 degrees. When the chicken is finished marinating, place it on a large sheet of aluminum foil (big enough to totally enclose it).

Rub the spice paste over the chicken, inside and out. Fold the aluminum foil over the chicken and enclose by folding seams together- make sure seams are at least 1 inch above the "floor" of the foil wrapping. Place chicken on a baking sheet in preheated oven and roast, 20 minutes per pound or until tender.

Make the marinade:In a blender or food processor, combine 1/2 the yogurt with the ginger and garlic, and pulse until it forms a rough paste. Add the spices and pulse again to mix.

Empty into a bowl (don't rinse out the food processor yet) and add the other half of the yogurt, mixing well.

Preheat oven to 350 degrees. When the chicken is finished marinating, place it on a large sheet of aluminum foil (big enough to totally enclose it).