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Murgh Musallam (Whole Baked Chicken) Recipe

Whole chicken bake in Tandoor/Oven, Discard chicken internal organ, marinate, rub and bake

We will bake it in the oven. We will also use the plastic bags made to roast turkey during Thanksgiving.

Ingredients

Marinate

1. Roaster Chicken (3 to 5 pound): 1
2. Dahi (Yogurt): 1½ cup
3. Ginger Chopped: 2 Inch
4. Minced garlic: 2 Tablespoon
5. Cooking oil: 2 teaspoon

6. Lime juice: 2 Tablespoon

7. Salt: 2 teaspoon

Rub

1. Ghee ½ cup
2. Finely chopped onions: 1 cup
3. Minced garlic: 1 Tablespoon
4. Finely chopped Ginger: 1 Inch
5. Ground Cumin powder: ½ Tablespoon
6. Ground Coriander: ½ Tablespoon
7. Blanched Slivered Almonds: ½Tablespoon
8. Turmeric Powder: ½ teaspoon
9. Ground Lal Mirch (Cayenne Pepper): ½ teaspoon
10. Degi Mirch (Paprika): 1 Tablespoon
11. Salt: 2 teaspoon
12. Ground Black Pepper ½ teaspoon
13. Water: ½ cup

Method

Marinate

1. Remove skin from the chicken. Pierce chicken with fork in many places all around.

2. Combine ingredients. Use plastic, glass or stainless steel container. Rub the inside and outside with the marinate

3. Let it marinate for 4 hours, Or overnight in the refrigerator. Remove the Chicken.

Discard Marinate

Rub

1 Heat Ghee in a pan

2. Add onions, fry till onions are tender.

3. Add remaining ingredients except water Fry one to two minutes.

4. Add water. cook till it is a paste. about 3 minutes

5. Rub chicken inside-out with the rub. Put it in a Turkey Roasting bag.

Baking

1. Pre-heat oven to 350º F. Place chicken bag in the oven. Bake 20 minutes/pound or till the chicken is done.

2. Turn off heat, Wait 30 minutes before slicing chicken

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