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  • Murgh Mussallam
    Murgh Mussallam Mo Govindji
  • Murgh Mussallam
    Murgh Mussallam Mo Govindji
  • Murgh Mussallam
    Murgh Mussallam Mo Govindji
  • Murgh Mussallam
    Murgh Mussallam Mo Govindji
  • Murgh Mussallam
    Murgh Mussallam Mo Govindji
  • Murgh Mussallam
    Murgh Mussallam Mo Govindji

Murgh Mussallam

A Taste of Our Cooking
31 January 2017
15 mins PreparationServes 645 mins Cooking time

A gourmet Mughlai dish, murgh mussallam is rich and regal. Infused with the exquisite flavours of cinnamon, nutmeg and cloves; it's one recipe to relish for any celebration.

Healthy Hints

Considered a gourmet dish, typical recipes of murgh mussallum use generous amounts of oil. This lower fat version is still an absolute winner on the taste front. Although traditionally served with white rice, opt for brown rice or multi grain roti/naan to boost the fibre content.

Ingredients

  • 1.35 kg whole chicken, skinned and cut into pieces

    60 ml (¼ cup) sunflower oil

    whole garam masala (2 cardamoms, 2 cinnamon sticks and 2 cloves)

    2 large onions, peeled, halved and cut into thin slices.

    ¼ tsp nutmeg

    ½ garlic paste

    1 tsp ginger paste

    2-3 green chillies, finely chopped

    1 tsp salt

    300 ml (1 cup) yoghurt

    125 ml (½ cup) water

    ½ tsp garam masala powder

    1 tsp lemon juice

    50 g almond flakes

    50 g raisins

    2 tbsp coriander leaves, chopped

Cooking Guide
  1. Heat the oil in a large pan on a medium - high heat.
  2. Add the whole garam masala and as it begins to sizzle, add the onions and fry until golden brown.
  3. Mix in the nutmeg, garlic, ginger, chillies and salt. 
  4. Add the chicken and brown the pieces on each side.
  5. Mix the yoghurt with the water and stir into the pan. 
  6. Stir the mixture well to ensure that all of the chicken is coated. 
  7. Reduce to a low heat, cover and cook for 20 mins.
  8. Add the garam masala powder, lemon juice and the almonds and raisins, reserving some for the garnish. 
  9. Stir gently so as not to break up the chicken pieces.
  10. Continue to cook, uncovered, until the chicken is tender and cooked through completely and the water has mostly evaporated.
  11. Garnish with the remaining almonds and raisins and with the coriander leaves just before serving. 

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Food Facts

  • Fat
    Med
  • Sat Fats
    Low
  • Sugars
    Low
  • Salt
    Med
  • Calories346kcal
  • Protein30.0g
  • Fat20.0g
  • Saturated fat3.1g
  • Trans fat0.2g
  • Cholesterol73.6mg
  • Carbohydrate14.7g
  • Sugars (Total)9.5g
  • Fibre2.2g
  • Sodium495.40mg
  • Salt equivalents1.2g
  • Iron1.9mg
  • Vitamin A39.0RAE
  • Vitamin C56.3mg
  • Vitamin D0.2mcg
  • Vitamin B120.5mcg
  • Potassium513.2mg