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Murg Musallam

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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 root 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 root 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 slivered 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.
  • 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.
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