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Chef Choice Murg Mussalam


Whole chicken-1 no.(best 1200g)
Bone less leg tikka- 250g
Minced chicken- 100g
Cashewnut- 100g
Almond- 100g
Raisin- 20g
Onion - 6 medium size
Tomato- 2medium size
Poppy seed - 50g
Egg- 10no.
Hung curd- 200g
Kashiri red chilli- 1.5 tbsp
Garam masala- 2tbsp

*Marinate whole chicken with salt, ginger and garlic  paste and lemon juice and refrigerate  overnight.
*Soak almond and poppy seed separately for 
*cut the onion into slices and deep fry this the onion till golden brown
*peeled the almond and keep aside
 For stuffing
*saute cashewnut, almond and raising seperatly.
* Heat ghee in a pan then add shahi jeera, green chilli, chopped onion. Cook well
* once the onion cooked then put kashmiri red chiili powder, 10g chopped cashewnut, 20g raisin, 10g almond and minced chicken. Cook well
*Boil 10 eggs.
*Now stuff the abdominal cavity of chicken from tail end with 2 egg and chicken keema.
Tressing the whole chicken

FOR ROASTING
*take hund curd in a bowl, add, kashmiri red chilli powder, garam masala, jeera powder and black salt.
* make slit in the chicken for proper marination
* marinate the whole chicken with the above marinade.
*Now roast it in a tandoor or oven (chef choice)
*after roasting remove the tressing.
* with the same marination marinate chicken tikka piece and with the help of seek cook chicken in a tandoor.

FOR GRAVY
*Heat ghee in a pan and add poppy seed and tomato. Cook well. And then add brown onion and remaing dry fruits. Cook for 5 mins and keep aside 
*Grind the mixture and make a very fine paste.
*again heat ghee in a same pan add ginger and garlic paste. Cook till fat float on the surface.
* then add turmeric, kashmiri red chilli powder and garam masala.
*Now add the above paste and milk and cook till fat float on the surface.
* once the gravy is cooked then add the *roasted chicken in the gravy.
* finish it with cooking cream.
*Again cook for 5 mins.
*Use charcoal to give a smoky flavor 
* serve hot with zaffrani pulao.
Garnish with boiled egg and chicken tikka.





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