We grew up on Diwali Idli, Dosa, and nonveg gravies. Later once I gave up on nonveg, it used to be chutneys that, though use to be an everyday fair, was still special on these days.
Ginger Garlic, Red Chili powder, turmeric, salt along with curds for marinating the chicken for 3 -4 hrs.
The entire chicken skinned and marinated as a whole.
This is the masala for the gravy. Deep fried onions, fried garlic, along with whole spices like coriander, peppercorn, cloves, cardamon, cinnamon, cumin seeds, roasted almond and the only change Amma wanted to do was to use whole red chillies. So we roasted that before grinding.
This is ground a smooth paste.
Salt and Garam Masala can be added at this stage.
The entire chicken will be cooked, so heat the pressure cooker with butter and red chilli powder.
Take the chicken from the marinade, roast on all sides till it browns.
Then add the marinade and cook further.
Since it was not possible to roast all the birds in the same pressure cooker, I used a Kadai as well.
The ground masala is added to the chicken and continues to roast on all sides.
It becomes extremely tough to handle the bird, I managed using tongs.
Finally, the cooker is closed and cooked for a whistle. And simmered for 10 mins.
Once the pressure falls, continue to cook till your masala is thick.
Serve with ghee Rice
Murg Musallam | Whole Chicken revisted ~ Step by Step Pictures
Ingredients
Ingredient Needed for Chicken Marinade
- 1 kg Chicken
- 125 gms Curds
- 1/2 tsp Red Chilli powder
- 1/2 tsp Garam Masala
- A pinch Turmeric powder
- 6 cloves Garlic
- 2 Ginger inch
- 2 nos Green Chillies
- Salt to taste
Ingredients for roasted Masala:
- 160 gms Butter
- 350 gms Onions
- 5 nos Dry Red Chillies
- 6 Cloves Garlic
- 6 nos Peppercorns
- 1 Cinnamon
- 4 Cardamom
- 6 to 8 Almonds
- 1/2 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 6 cloves Garlic
- 2 inch Ginger
- 1/4 tsp Garam Masala
For the Gravy
- 150 ml Water
- Few sprigs Coriander Leaves
- 1/2 tsp Red Chilli powder
Instructions
For the Chicken Marinade
- Clean and wash Chicken, pick all over with a fork. Grind all other ingredients listed to a fine paste, and mix with curds. Rub this masala paste over the chicken and leave for 2 to 3 hours to rest.
For the Roasted Masala
- Keep aside ginger, garam masala. Chop onions and garlic, fry and keep aside. Now roast Dry Red Chillies, Peppercorns, Cinnamon, Cardamom, Almonds, Cumin Seeds, Coriander Seeds nicely and keep aside to cool.
- When everything cools down, grind all the ingredients along with ginger, together to a fine paste. Add Salt and Garam Masala.
Making the Whole Chicken
- Heat butter in a cooker body, add 1/2 tsp chilli powder and the chicken marinade. Lightly brown the chicken. Add the roasted ground masala paste and stir for 2 min. Add water, Close lid. Place cooker on max heat. Bring to full cooking and pressure. Reduce to medium heat and cook for 10 min. Open cooker immediately after releasing steam. Place cooker on the stove and let the water evaporate if any. Garnish with coriander leaves and garam masala.
This recipe is same as the original Murg Musallam , I have updated with step by step pictures along with a new centre piece.
Have a great week ahead!
Shobana Vijay says
Clear explanation ..looks good
Sweta Biswal says
m drooling all over the pics!! yummy...
Usha says
I might try this recipe for Thanksgiving. I usually roast a chicken in the oven and for a change, might make this chicken.
Sara says
Today I tried this recipe, awesome taste. Thanks lot for sharing...