Morog Musallam
A whole chicken marinated in yoghurt and nuts, then braised slowly in a saffron-scented gravy for celebrations.
Prep
25 min
Cook
55 min
Total
80 min
Serves
6
Per serving
450 kcal
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Recipe review
- Recipe reviewed by our team
- Ingredients checked
- Nutrition calculated from ingredients
Instructions
Step 1: Marinate the slashed whole chicken in the whisked yoghurt with the ginger paste, garlic paste, chilli powder and salt.
Step 2: Heat the ghee and brown the onion paste until pale gold.
Step 3: Add the marinated chicken with all its marinade and turn it in the masala.
Step 4: Stir in the cashew nut paste and the water, cover and braise, turning the bird occasionally.
Step 5: Steep the saffron in the warm full fat milk and pour it over, then simmer uncovered to thicken.
Step 6: Check the chicken is cooked through to the bone, finish with garam masala and garnish with the halved hard boiled eggs.
Ingredients
Quantities update automatically for 6 servings.
- 1 ½ kgWhole chicken — skinned and slashed
- 250 gPlain yoghurt — whisked
- 50 gCashew nuts — ground to a paste
- 3 wholeOnion — paste
- 1 ½ tbspGinger paste
- 1 ½ tbspGarlic paste
- 1 ½ tspChilli powder
- 1 tspGaram masala
- 1 pinchSaffron — soaked in warm milk
- 50 mlFull fat milk — warm
- 4 tbspGhee
- 1 ½ tspSalt
- 300 mlWater
- 2 wholeEgg — hard boiled
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 450 kcal
- Protein
- 45 g
- Carbohydrates
- 14.9 g
- Fat
- 38.4 g
- Saturated fat
- 14.4 g
- Fibre
- 2.3 g
- Sugar
- 6.3 g
- Sodium
- 714 mg
These figures are estimates for general information only and are not medical or dietary advice.