Authentic Awadhi Murgh Musallam with Warm Sheermal Bread
A magnificent royal feast of whole tender chicken marinated in rich aromatic spices, slow-cooked in a velvety onion-cashew gravy and garnished with boiled eggs and silver leaves. This majestic dish offers a luxurious harmony of flavors that defines traditional Awadhi cuisine.
90min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Clean the whole chicken thoroughly, pat dry, and make deep incisions on the breast and leg portions.
2
In a bowl, mix yogurt, half of the ginger-garlic paste, red chili powder, turmeric, and salt to create a marinade.
3
Coat the chicken generously with the marinade, cover, and refrigerate for at least 3 hours or overnight.
4
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown and crisp; set half aside for garnishing.
5
In the remaining ghee, add whole spices (cardamom, cloves, cinnamon) and the rest of the ginger-garlic paste, sautéing until fragrant.
6
Add the marinated chicken to the pan and sear on all sides until the yogurt moisture evaporates.
7
Pour in the cashew paste and fried onion mixture, cover with a lid, and simmer on low heat, turning occasionally, until the chicken is tender and cooked through.
8
Garnish the rich gravy and chicken with boiled eggs, reserved fried onions, and chopped almonds.
9
Serve hot alongside freshly baked warm Sheermal bread.
Ingredients
1 whole chicken (cleaned and skinless, about 1.2 kg)
1 cup thick plain yogurt
2 tbsp ginger-garlic paste
1 tbsp red chili powder
1/2 tsp turmeric powder
1 tbsp garam masala powder
2 large onions, finely sliced
1/2 cup cashews, soaked and blended into a smooth paste
1/4 cup blanched almonds, chopped
3 green cardamoms
2 cloves
1-inch cinnamon stick
1/2 cup ghee
Salt to taste
2 hard-boiled eggs for garnishing
Warm Sheermal bread for serving
*This AI-generated recipe may contain inaccuracies.