Mangalorean Recipes

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Murgh Musallam

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Quantity Measure Ingredients Description:
1 Tablespoon Kuskus - poppy seeds To make paste
8 Stalks Cinnamon (Dalchini) To make paste
1 Tablespoon Jeera Powder To make paste
1 Tablespoon Badi Shep (Fenell Seed, Saunf) To make paste
10 Nos. Pepper Corns To make paste
2 Large Cardamoms (Elaichi) To make paste (black)
7 Nos. Cardamoms (Elaichi) To make paste (Green)
7 Nos. Cloves (Lavang) To make paste
4 Inch Ginger (Adhrak) To make paste
1 Whole Garlic (Lason, Losun) To make paste
8 Large Chillies Kashmir To make paste
A Little Salt To make paste
1 Whole Chicken cleaned and washed thoroughly
2 Tablespoon Ghee  
2 Teacup Water  
Half Kilogram Curds beaten to a creamy consistency
4 Large Onions sliced and fried, golden brown for birasta or garn


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 milk bread

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