Mangalorean Recipes

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Murgh Musallam

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Quantity Measure Ingredients Description
1 Tablespoon Badi Shep Shah jeera- Caraway Aniseed To make paste
2 Large Cardamoms To make paste (black)
7 Nos Cardamoms To make paste (Green)
1 Whole Chicken cleaned and washed thoroughly
8 Large Chillies Kashmir To make paste
8 Stalks Cinnamon To make paste
7 Nos Cloves (spice) To make paste
Half Kilogram Curds beaten to a creamy consistency
1 Whole Garlic To make paste
2 Tablespoon Ghee  
4 Inch Ginger To make paste
1 Tablespoon Jeera Powder To make paste
1 Tablespoon Kuskus - poppy seeds To make paste
4 Large Onions sliced and fried, golden brown for birasta or garnish
10 Nos Pepper Corns To make paste
A Little Salt To make paste
2 Teacup Water  


Grind the spices into a paste. Chop up the heart, liver, gizzard (optional), into small pieces. Make slanting slits in the whole chicken. Marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least 1 hour. In a vessel, large enough to hold the chicken, heat the ghee. Pour in the marinade and chicken, and fry till well browned. Add water and cook covered till tender. Add the yogurt, salt and birasta (golden fried onions). Simmer for 10 minutes more. Serve hot with naan or milkbread

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