Murgh Musallam(Chicken Curry) Recipe

Name: Murgh Musallam(Chicken Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each chicken; 1 piece ginger (about 3/4 inch of a ginger root); 14 each garlic cloves; 1 large onions; 1 each cinnamon sticks; 2 each cardamom pods brown, whole; 4 each cardamom pods green, whole; 1 each star anise; 14 each black peppercorns; 8 each cloves; 1 teaspoon turmeric; 1 teaspoon red pepper flakes; 2 each hot chili peppers green; 1/2 cup yogurt; 1/4 cup vegetable oil; 1 x salt to taste; 1 x cilantro fresh (optional)

Servings: persons

1 each chicken
1 piece ginger (about 3/4 inch of a ginger root)
14 each garlic cloves
1 large onions
1 each cinnamon sticks
2 each cardamom pods brown, whole
4 each cardamom pods green, whole
1 each star anise
14 each black peppercorns
8 each cloves
1 teaspoon turmeric
1 teaspoon red pepper flakes
2 each hot chili peppers green
1/2 cup yogurt
1/4 cup vegetable oil
1 x salt to taste
1 x cilantro fresh (optional)

1
Clean and joint chicken.
2
If you don't like the skin, remove it.
3
Mash the ginger into a paste (or chop finely) and mince the garlic.
4
Heat oil in a large frying pan.
5
Use medium-high heat.
6
Break apart the star anise to release the seeds inside the arms.
7
To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger.
8
Be careful not to burn the garlic.
9
Saute until the onions are cooked but not browned.
10
Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often.
11
When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook until the chicken is done and the gravy is thick.
12
Finally, add the fresh coriander leaves.

939

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 each chicken, 1 piece ginger (about 3/4 inch of a ginger root), 14 each garlic cloves, 1 large onions, and more.

Yes, Murgh Musallam(Chicken Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Murgh Musallam(Chicken Curry)

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