Authentic Awadhi Murgh Musallam with Saffron Naan
A magnificent royal feast featuring a whole tender chicken marinated in rich aromatic spices, slow-cooked in a velvety onion-cashew gravy, and served with warm saffron-infused naan.
100min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Make deep slits all over the whole chicken and marinate it with yogurt, half of the ginger-garlic paste, red chili powder, turmeric, and salt for at least two hours.
2
Heat ghee in a heavy-bottomed pan and whole spices (cardamoms, cinnamon, cloves, and cumin seeds) until fragrant.
3
Add sliced onions and sauté until golden brown, then stir in the remaining ginger-garlic paste.
4
Place the marinated chicken into the pan and sear it on all sides until the spices are well roasted.
5
Pour in the cashew paste and a splash of water, cover with a lid, and let it simmer on low heat until the chicken is fully cooked and tender.
6
Stir in the heavy cream and a pinch of garam masala, simmering for another five minutes to thicken the rich gravy.
7
Garnish with fresh coriander leaves and serve hot alongside warm saffron naan.
Ingredients
1 whole chicken (cleaned and skinned)
1 cup thick yogurt
2 tablespoons ginger-garlic paste
1 tablespoon red chili powder
1 teaspoon turmeric powder
2 tablespoons garam masala
1 cup onions (finely sliced)
1/2 cup cashews (soaked and blended into a paste)
1/2 cup heavy cream
4-5 green cardamom pods
2 black cardamom pods
1 cinnamon stick
4 cloves
1 teaspoon cumin seeds
1/4 cup ghee
Salt to taste
Fresh coriander leaves for garnishing
4 saffron-infused flatbreads (naan) for serving
*This AI-generated recipe may contain inaccuracies.