Murg(Chicken) Musallam

Today I made a Awadhi style chicken curry. This dish is rich, creamy, flavorful and can be served with rice/roti/naan. This dish calls for some time and little bit of patience for preparation. At the end I promise that you will appreciate yourself for making such a rich and tasty dish.


2 1/2 lbs chicken
2 big onions
2 big tomatoes
3 garlic cloves
1 tsp turmeric
1 tsp red chilli pwd
salt per taste
4 tbsp oil (I used olive oil)
18 almonds
2 tbsp warm milk

For Masala powder

1 tsp black peppercorns
1 tsp cumin seeds
small piece cinnamon(about 2 inches)
6 cloves
1 elaichi/cardamom
1/2 tsp nutmeg

For Marinade

1 1/2 tbsp ginger garlic paste
8 green chillies made into coarse paste
1 cup thick yogurt
2 1/2 tsp coriander powder
1 tsp red chilli powder
1 tsp salt


Wash the chicken pieces and take them into a big bowl. Add all the marinade ingredients to the chicken and let it marinate for 2 hours.
Meanwhile take 2 tbsp warm milk into a bowl, soak the almonds for 15 minutes and grind them into a fine paste. keep the paste aside.
Dry roast the masala powder ingredients and grind into a fine powder and keep aside.
Take a pan and heat 1 tbsp oil. Add onions and garlic and saute till onions turn light brown in color. Take fried onions & garlic into a bowl and let them cool. Then grind into a smooth paste.
Puree the tomatoes.
Into the pan add 2tbsp oil. Shake off the excess marinade and just add the chicken pieces to the pan. Keep flipping the chicken pieces and fry for 7 to 8 minutes till chicken turns brown on all sides.
Remove the chicken and keep aside.
Into the same pan add 1tbsp oil, turmeric, ground onion paste, tomato puree, chilli powder, salt, 3tbsp water and cook on medium flame for 5 to 7 minutes.
Now add the chicken pieces, leftover marinade, almond paste and 3/4 cup water. Mix well, close the lid and cook covered on low flame till the chicken is fully done and gravy reaches the desired consistency. Stir occasionally. Adjust the seasonings at this point.
Add the masala powder and turn off the heat. Garnish with cilantro leaves.


Fry the chicken in batches. Do not worry if a layer of coating is formed at the bottom of the pan from frying the chicken. That layer can be deglazed after adding the onion paste which will add a depth of flavor to the curry.


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