Murgh Mussallam
By Admin
Freshwrapp Aluminium Foil Recipe - Murgh Musallam

Whole baked chicken in Freshwrapp foil

Non Veg

Prep Time:
120 mins

Cooking Time:
100 mins

Serves:
6

Difficulty:
Hard

Ingredients


  • 1.5 kilo chicken

    Freshwrapp foil sheets

    3 medium onions, peeled and coarsely chopped

    4 cloves garlic, peeled

    1 1/2 inch cube of fresh ginger, peeled and coarsely chopped

    2 1/2 tablespoon blanched, slivered almonds

    2 teaspoon ground cumin seeds (jeera)

    2 teaspoonground coriander seeds (dhaniya)

    1/2 teaspoon ground turmeric (haldi)

    1 tablespoon ground paprika (lal Shimla mirch)

    1/4 teaspoon cayenne pepper (lalmirch)

    1 1/2 teaspoon salt

    8 tablespoonvegetable oil

    2 tablespoon lemon juice

    1/2 teaspoon coarsely ground black pepper

    1/2 teaspoon garam masala

     

    For the Marinade:

    1inch cube of fresh ginger, peeled and coarsely chopped

    2 large cloves garlic, peeled

    6 tablespoon plain yoghurt

    1/2 teaspoon ground turmeric

    1 1/4 teaspoon salt

    1/4 - 1/2 teaspoon cayenne pepper

    Freshly ground black pepper

Instructions


Marinating Instructions

Add ginger, garlic, and 3 tablespoons of the yoghurt and blend to a paste. Mix in the turmeric, salt, cayenne, and black pepper and blend again.

Empty the marinade into a bowl. (Do not wash out the food processor or blender yet)

Add the remaining 3 tablespoons of yoghurt to the marinade and beat it in with a fork.

Skin the entire chicken with the exception of the wing tips. Skin the neck.

Put the chicken, breast up, in a platter and put the giblets somewhere near it.

Rub the chicken, inside and out, as well as the giblets, with the marinade.

Set aside, unrefrigerated, for 2 hours.

 

Baking Instructions

Blend the onions, garlic, ginger, and almonds in a food processor. Add the cumin, coriander, turmeric, paprika, cayenne, and salt. Blend again to mix.

Heat oil in a large, non-stick pan, over a medium-high flame. Add the paste from the food processor and fry it while stirring, for 8-9 minutes.

Mix in the lemon juice, black pepper, and garam masala. Turn off the heat and let the paste cool.

Preheat oven to 350 degrees.

Spread the marinated chicken out a piece of Freshwrapp foil, large enough to enclose the chicken.

Place the chicken, breast up, in the centre of the foil and place the giblets somewhere near it.

Rub the chicken, inside and out, as well as the giblets, with the fried spice paste.

Bring the ends of the foil towards the centre to form a tight packet. All ‘seams’ should be 2 inches above the ‘floor’ of the packet.

Place the wrapped chicken, breast up, on a baking tray and bake in a pre-heated oven for 1 1/2 hours or until tender.