To the recipe for today – if you are not a person of spice, this is the curry for you. While browsing through my cookbooks, I saw this recipe and what fancied me was naturally the saffron in the curry!!! Hehe… This is such a mild curry, but having a distinct flavor of the ground masala and the saffron, of course. Even though we had this curry with chapathis, I feel that it would go best with some white rice due to its mildness. I always though musallams were meant to be whole – like whole chicken, whole vegetable, etc. so I was surprised to see a musallam with cut pieces of chicken. As long as it tastes different and good, then why not try it? 🙂 Off to this simple recipe… Recipe adapted from “Art of Cookery” by Mrs. K. M. Mathew
Mughlai Murg Mussalam
- 1 kg chicken cut into medium pieces
- FOR PASTE:
- 1/4 cup shallots
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 dry red chillies only skin
- 1/2 tsp turmeric powder
- FOR MASALA:
- 1 tbsp. oil
- 1 tsp peppercorns crushed
- 2 onions sliced and squeezed in salt water
- 3/4 tsp garam masala powder
- 2 medium tomatoes sliced
- 1/4 cup milk
- A pinch saffron
- Salt to taste
- Grind ingredients under "for paste" into a smooth paste and set aside.
- Heat oil in a saucepan. Saute the peppercorns for a minute, then add the onion. Cook till soft.
- Add the ground masala and sauté for around 5 minutes.
- Add the chicken pieces and stir well.
- Add the garam masala powder along with the tomatoes and adjust the salt. Mix well.
- Close the pan and allow to cook the chicken. Add water if required (I did not!).
- Dissolve the saffron into warm milk. Add this to the cooked chicken. Allow to boil.
- Switch off the flame and serve hot with rotis or rice!