Whole Chicken Curry (murgh Musallam)
This Whole Chicken Curry, also known as Murgh Musallam, is a classic dish from Pakistani cuisine. It features a whole chicken marinated in a flavorful blend of spices and then cooked to perfection in a rich and aromatic curry sauce.
Ingredients
- 1 whole chicken, skin removed
- 1 cup yogurt
- 2 onions, finely chopped
- 4 tomatoes, pureed
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup oil
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
Instructions
- Marinate the chicken with yogurt, salt, and half of the ginger and garlic. Let it sit for 1 hour.
- Heat oil in a large pot and add cumin seeds. Once they crackle, add the chopped onions and remaining ginger and garlic. Cook until the onions are golden brown.
- Add the pureed tomatoes, coriander powder, red chili powder, turmeric powder, and salt. Cook until the oil separates from the masala.
- Add the marinated chicken and cook for 5 minutes, then add 1 cup of water. Cover and cook on low heat for 45 minutes or until the chicken is tender.
- Garnish with fresh coriander and mint leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Bowl for marinating
Tools
Spatula Cooking spoon Cooking pot with lid
Serving suggestions
Serve the Whole Chicken Curry with steamed basmati rice or naan bread.
Tips & tricks
For a richer sauce, you can add a splash of heavy cream or coconut milk at the end of cooking.
Cost
$15