Murg Mussalam is a classic non-vegetarian dish, and like many traditional recipes, it has multiple variations claimed by various chefs and Ustaads. The original version is a stuffed chicken dish featuring ingredients such as eggs, onions, raisins, almonds, and an array of spices.
I have created a new, quicker version that uses boneless chicken, making it easier to prepare while still celebrating this classic Mughlai recipe. The centrepiece of this dish is its rich, creamy gravy, which is delicious to the last bite. For this recipe, I used leftover tandoori chicken; however, you can also opt for fresh boneless pieces and shred them as needed during cooking.
Prep Time – 20 minutes
Cook Time – 30 minutes
Total Time – 50 minutes
Serves – 3
Ingredients :
Shredded Tandoori Chicken – 400 gm
Ginger – 15 gms
Garlic – 5 to 6 flakes
Cumin – 1/2 tbsp
Turmeric – 1 tsp
Cinnamon – 1 stick
Cloves – 4 to 5 pieces
Cardamom – 2 pieces
Onions – 80 gm
Red Chillies – 2
Tomatoes – 300 gms
Oil – 30 ml
Chicken Stock – 1 cup
Cream – 1 tbsp
Boiled Egg – 1 ( for garnish )
Method :
1 ) Shred the Tandoori Chicken and make sure it’s devoid of bones.
2 ) Grind the onions and ginger-garlic along with the spices and set aside.
3 ) Blanch tomatoes and chop.
4 ) Heat oil and saute the chicken a little bit. Add the ground paste and saute further for 5
minutes.
5 ) Add the blanched chopped tomatoes along with the stock, salt and cover tightly and cook till all liquid is evaporated.
6 ) Add cream and cook further till chicken is tender and gravy thick.
Pro tip: While roasting the gravy, add two tablespoons of cashew nut paste for a transformative flavour.
