Murg masala or masala chicken or chicked loaded with aromatic spices....these are the names we can call this recipe as. Usually I have cooked/seen masala chicken cooked with cut chicken pieces and love eatimg with rice or naan. Here in South Korea, I have eaten a very popular chicken stew kind of preperation called Samgyethan...cooked with a whole chicken. Everytime I ate that dish ,I loved the tenderness of the chicken and always wanted to experiment with Indian style of cooking. One can say Samgyethang was my initiator or the trigger of the thought process for this recipe where I used whole chicken instead of cut pieces..
It was sunday and I had to cook something special after a busy week in the lab , so thought of trying my hands on whole chicken with indian spices.
...lets get started.....
Ingredients
- 1whole chicken...less than 1kg
- Garlic...7/8 cloves , ginger..size of a date, cinnamon..3small pieces, 1 big kashmiri cardamom,half nutmeg,1bayleaf, 4small cardamom
- 2 and half big onions, 1cup thick plain curd, 2teaspoon jeera powder , 1teaspoon chilli powder , 1 teaspoon turmeric powder, 4tablespoon oil, 3 tablespoon ghee, half teaspoon garam masala powder, salt as per taste..
Directions
- 1Make a paste of garlic cloves , ginger ,zeera powder ,small cardamoms , 2small pieces of cinnamon, chilli powder. Separately grate 1and half onion. Chop 1 onion.
Keep pressure cooker on stove and heat.
Put oil and ghee , after oil and ghee is hot add bay leaf, 1 big kashmiri or biriyani elaichi, 1small piece of cinnamon. Next add chopped onion and saute until turns brown. Then add grated onion,saute 2 mins then add the masala paste. Saute until oil oozes out. Then add 1 cup yogurt..saute until oil oozes out. Then add grated or make powder of half nutmeg. Now add the whole chicken ,salt as per taste and cook slowly on mediun to low heat. Turn it frequently and cook on all sides. Very careful..it should not get burn , so stand constantly near the cooker. Once you feel its fried on all sides, close the cooker lid without the whistle. After 3 or 4mins, you will hear the presure being created in and sound is coming. Now open the lid nd turn the chicken and also check, it shud not get burned. Then again close the lid and do the same. Now add little garam mssala on top...murg masala is ready. Enjoy with hot rice or naan!!!!
