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Murgh Mussallam ~ Whole Chicken By 235 Votes

Submitted By : Edward Lopes On 8/19/2007 1:28:47 AM Email Friends

Murgh Mussallam Whole Chicken If there are family specials and things related to that, they always bring memories to us. This is one such recipe that Amma always treasured and prepared on special occasions. Of course, all the special occasion naturally comes on Sunday. Amma takes on herself to prepare a feast on all Sundays. This recipe, she got from her old pressure cooker which she got when she got married. The recipe book was really torn and worn. My hubby dear always sees that and remarks that it looks like a stone age piece of information passed across centuries. I am told that the taste of this does gives one that feeling. This is one of Amma's specials, Ingredient Needed for A Chicken - 1 medium Curd - 125 gms Chilli powder - 1/2 tsp Garma masala - 1/2 tsp Turmeric powder - a pinch Garlic - 6 flakes Ginger - 2" Green Chillies - 2 Salt to taste Ingredients needed for B Vanaspati or Butter - 160 gms Onions - 350 gms cloves - 6 Pepper corn - 6 Cinnamon - 1 Cardamon - 4 Almonds - 6 to 8 Cumin Seeds - 1/2 tsp Coriander Seeds - 1 tsp Garam Masala - 1/4 tsp Garlic - 6 flakes Ginger - 2" Coriander leaves - few springs Water - 150 ml Preparation A Clean and wash Chicken, pick all over with fork. Grind all masala to a fine paste and mix with Curd. Rub this mixture to the chicken and leave for 2 to 3 hours. Preparation B Roast all ingredients except ginger, coriander, red chillies and garam masala. Chop Onions and garlic, fry and keep aside. Grind roasted masala, ginger, almonds, fried onions and garlic into a fine paste. Cut coriander finely. Method to Prepare Heat butter in a cooker body, add 1/2 tsp chilli pw and chicken. Lightly brown the chicken. Add the masala paste of Ingredients B 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 pressure. Place cooker on stove and let the water eveporate if any. Garinsh with coriander leaves and garam masala. We always make it with Ghee rice and serve it as a whole. Unfortunately I was not able to get the picture of the whole chicken, will replace the next time I prepare it.