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Murgh Musalam - Whole Chicken cooked Indian Style
Pressure Cooker Recipes
This is my Grandma's recipe that comes to you via my Mom. You will love the taste. It is simple and easy
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serving: 2 Persons
Whole Chicken skined 1 approx 2 pounds
Almlonds 1/3 cup
Fried Onions 1/4 cup
Poppy Seeds 1 Table Spoon
Cocunut powder 2 Table Spoon
Red Chilli powder 1 Teaspoon
Corainder Powder 2 Teaspoon
Salt 1 Teaspoon
Garlic 5 cloves minced
Papaya 3 Table Spoon
Cloves 4
Cumin 1 pinch
Green Cardamom 5
Oil 5 Table Spoon
Yogurt 1 Cup
ginger paste 1 table spoon
First Marinate the chicken by rubbing papaya, minced garlic and salt.  Do no cover and put it in the fridge for minimum of 15 mintues.  While the chicken is resting prepare the masala;
In a big frying pan roast the almonds, popee seeds / Khash Khash and Coconut powder slightly.  Do not overdo.   Do the same for red chilli powder and corainder powder and set aside.
Finely grind roasted almonds, fried onions and coconut and set aside.
Heat oil in a pressure cooker or a big pan
Add cloves, green cardimom and cumin and fry in oil for one minute
Add the whole marinated chicken to the pot, fry it well from all sides
Add the powdered masala and stir
Add yogurt and continue to fry till gravy is formed
Transfer some of the gravy to the cavaty
Let it cook.  When cooking in pressure cook, cover the lid, let singel whistle lower the heat and cook for 5 mintues.  Open the lid and check tenderness of the chicken.  If not cooked cook for another minute or so.
If gravy is a bit runny , cook down the gravy to make it thick.  Make sure you do not break the whole chicken.
Serve hot either with rice or roti

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