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Suggest a better descriptionPlace the onions, garlic, ginger, poppy seeds, peppercorns and half the yogurt in a electric blender or food processor and work to a paste.Stir in the garam masala, add salt to taste. Prick the chicken all over with a fork and rub in the blended mixture.Leave for 1 hour.Drain the rice. Heat 1 tablespoon of the ghee in a pan, add the rice and fry for 3 minutes, stirring constantly.Add the chilli powder.sultanas, almonds and salt to taste and stir well. Pour in half the water, cover and simmer for about 10 minutes until the rice is almoct tender; cool. When the rice is cold, use it to stuff the chicken; sewup both ends. Heat the remaining ghee or oil in a pan and add the chicken, on its sides.Pour in any marinade and the remaining water. Bring to simmering point, cover and cook for 1 hour, turning over halfway through cooking time. Add the remaining yogurt, a spoonful at a time, stirring until it is all absorbed.Add more salt if necessary.Cook for a further 15 minutes, until the chicken is tender.
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Serving Size: 1 Serving (902g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1303 | ||
Calories from Fat: 626 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.5g | 93 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 27.7g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 106.3mg | 33 % | |
Sodium 251.6mg | 9 % | |
Potassium 2881.5mg | 76 % | |
Total Carbohydrate 161.2g | 47 % | |
Dietary Fiber 34.7g | 139 % | |
Sugars, other 126.5g | ||
Protein 39g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1303
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