Murg Musallam

It takes some time to make the needed preparations for this dish but this spicy chicken is a definite family favorite.  Garam masala added at the end enriches the taste. Addition of boiled eggs adds a pleasantly different flavor to the gravy.

 

Equipment and Utensils

Wok with lid

Flat metal spoon

Mixer or Blender

 

Ingredients

750 grams Chicken clean, skin and cut into Indian curry cuts

3 Soft boiled eggs

200 grams (4 medium) Onions roughly chopped

200 grams (4 medium) Tomatoes pureed

½ teaspoon Turmeric Powder

2 teaspoon Ginger paste

2 teaspoon Garlic paste

1 tablespoon Red chili paste

1 teaspoon Garam Masala Powder

1 teaspoon Salt

10 grams (¼ bunch) Green Coriander

3 tablespoon Vegetable Oil

 

Directions

Marinate chicken pieces with salt and turmeric.

Put 1 tablespoon oil in a wok and keep it on medium flame.

When oil is smoking hot, add onions.

Fry onions to a light brown color. Remove and grind to a smooth paste.

Heat 2 tablespoons oil, sauté ginger-garlic and red chili paste.

Add onion paste and fry well.

Add chicken pieces and mix.

Cover and cook for 4-5 minutes.

Now add tomato puree and salt.

Cover again and cook until chicken is cooked and gravy becomes thick.

Add boiled eggs; mix very gently.

Sprinkle garam masala powder, garnish with chopped green coriander.

Serve hot.

 

Preparation Time: 25 minutes

Cooking Time: 25 minutes

 

Number of Servings: 6

 

Nutritional Information

Total Calories: 1493.9 Kcal

Fat: 78.11 gm

Protein: 185.48 gm

Carbohydrates: 40.03 gm

Folic acid: 136.45 ug