Murg Musallam

🛒 Ingredients

• Chicken (boneless, skinless thigh and breast) 200 g · 400 kcal
• Full-fat yogurt 50 g · 30 kcal
• Onion 50 g · 20 kcal
• Ginger-garlic paste 10 g · 8 kcal
• Cashew paste 15 g · 83 kcal
• Heavy cream 25 g · 88 kcal
• Boiled egg 25 g · 39 kcal
• Ghee 15 g · 135 kcal
• Ground spices (coriander, cumin, turmeric, red chili, garam masala) 8 g · 24 kcal
• Whole spices (cardamom, cloves, cinnamon stick) 2 g · 6 kcal
• Saffron strands 0 g · 0 kcal

👨‍🍳 Instructions

1. Marinate the chicken pieces with a mixture of yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, cumin powder, and salt for at least 2 hours, or preferably overnight in the refrigerator.
2. Heat ghee in a heavy-bottomed pan or pot, add whole spices like cardamom, cloves, and cinnamon stick, and sauté for a minute until fragrant.
3. Add finely chopped onions and sauté until golden brown and caramelized, then stir in the remaining ginger-garlic paste.
4. Add the marinated chicken pieces to the pan and sear them on all sides until lightly browned.
5. Pour in the cashew paste and heavy cream, along with a splash of water if needed, then bring the mixture to a gentle simmer.
6. Cover the pan and let the chicken slow cook on low heat for about 60-75 minutes, or until it is tender and cooked through, stirring occasionally.
7. Stir in saffron strands and garam masala, then gently place boiled egg halves around the chicken.
8. Garnish with fresh cilantro leaves and serve hot with naan, roti, or rice.