Authentic Awadhi Murgh Musallam
A regal whole chicken delicacy slow-cooked in a rich, aromatic gravy infused with fragrant royal spices and nuts. This magnificent centerpiece dish offers layers of decadent flavors fit for festive gatherings.
100min
Total Time
6
Servings
Awadhi
Cuisine
Recipe
1
Clean the whole chicken and make deep slits on the breast and thighs.
2
Marinate the chicken with yogurt, ginger-garlic paste, chili powder, turmeric, and salt for at least 2 hours.
3
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown; remove half for later use.
4
In the remaining onions and ghee, add whole spices and tomato puree, cooking until oil separates.
5
Stir in the nut paste, garam masala, and fried onion paste to form a rich gravy base.
6
Place the marinated chicken into the gravy, coat well, and cover to cook on medium-low heat until tender.
7
Garnish with freshly chopped coriander leaves and reserved fried onions before serving hot with naan.
Ingredients
1 whole chicken (cleaned and gutted)
1 cup thick yogurt
2 tablespoons ginger-garlic paste
1 tablespoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon garam masala
1/2 cup cashews and almonds paste
3 large onions (finely sliced)
2 tomatoes (pureed)
1/4 cup ghee
Whole spices (bay leaves, green cardamom, cloves, cinnamon stick)
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.