Murgh Musallam with Fragrant Rice

Ingredients

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 1 cup (240 ml) plain yogurt 1 cup (240 ml) plain yogurt
• 3 tablespoons ginger-garlic paste 3 tablespoons ginger-garlic paste
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 green chilies, slit 4 green chilies, slit
• 1 cup (200 g) basmati rice 1 cup (200 g) basmati rice
• 2 cups (470 ml) water 2 cups (470 ml) water
• 4 green cardamom pods 4 green cardamom pods
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 15g (Sugar: 2g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine yogurt, ginger-garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well to form a smooth marinade.
2. 2.
   Make deep incisions on the chicken and rub the marinade all over, ensuring it gets into the incisions. Marinate the chicken for at least 2 hours, or overnight in the refrigerator for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat vegetable oil in a large oven-safe skillet or roasting pan over medium heat. Add the sliced onions and green chilies. Sauté until the onions turn golden brown.
5. 5.
   Place the marinated chicken on top of the sautéed onions and chilies in the skillet or roasting pan. Cover with a lid or aluminum foil and transfer to the preheated oven.
6. 6.
   Roast the chicken for about 1 hour, or until the internal temperature reaches 75°C (165°F) and the skin is golden and crispy.
7. 7.
   While the chicken is roasting, rinse the basmati rice under cold water until the water runs clear. Drain well.
8. 8.
   In a separate pot, heat 2 tablespoons of vegetable oil over medium heat. Add the cardamom pods, cinnamon sticks, and cloves. Sauté for a minute until fragrant.
9. 9.
   Add the drained rice to the pot and stir well to coat the grains with the aromatic oil and spices.
10. 10.
    Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
11. 11.
    Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving.
12. 12.
    Serve the Murgh Musallam with fragrant rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to make deep incisions in the chicken to allow the marinade to penetrate and infuse the meat with flavor.
• Basmati rice — Rinse the rice well before cooking to remove excess starch and achieve fluffy grains.
• Cardamom pods — Lightly crush the cardamom pods to release their aromatic oils before adding them to the rice.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• If you prefer a milder flavor, reduce the amount of red chili powder or omit it altogether.
• To achieve a crispier skin, you can broil the chicken for a few minutes at the end of the roasting time.
• Serve Murgh Musallam with naan bread or roti for a complete Indian meal experience.
• Leftover Murgh Musallam can be shredded and used in sandwiches or salads.

Serving advice

Serve the Murgh Musallam as the centerpiece of your meal, accompanied by fragrant rice, naan bread, and a fresh salad. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Murgh Musallam on a large platter, placing the whole roasted chicken in the center and surrounding it with the fragrant rice. Sprinkle some additional spices and herbs on top for an attractive presentation.