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Ramzan Recipes: Murgh Musallam, Mutton Pasanda and more

By Reshma Aslam
July 01, 2016 15:14 IST
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Rediff reader Reshma Aslam shares five delicious non-veg gravy recipes to indulge in the holy month of Ramzan.

Here are the recipes. Don't forget to share yours too. 

Butter Chicken

Butter Chicken

Photograph: stu_spivack/Flickr.com

Ingredients

  • 500 gm chicken
  • 2 big onions (chopped)
  • 1/2 cup tomato sauce
  • 1 1/2 tbsp everest chicken masala
  • 1/2 cup cashew powder
  • 2 tsp chilli powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp kasoori methi
  • 3 tbsp butter
  • 1 tbsp ginger garlic paste
  • 3 tbsp oil
  • Salt to taste

Method

  • In a vessel, boil the chicken. Remove it from the vessel, shred it and keep the chicken and the stock aside separately.
  • Heat oil in a pan. Add chopped onions and fry.
  • When the onions turn transparent, remove them from pan and drain all the oil.
  • When it cools, grind it to a paste.
  • In the same pan, put the onion paste in which we had fried the onions. Fry the paste again till they turn golden brown.
  • Add ginger garlic paste and fry further. When it becomes slightly grainy, add cashew powder.
  • Add little chicken stock and fry the cashew powder till oil floats on top.
  • Add chilli powder, garam masala powder and chicken masala powder and fry.
  • Add little more stock. Add tomato sauce and mix well.
  • Add shredded chicken and mix well. Add salt.
  • Take butter in a small pan and heat it. Add kasoori methi to it.
  • Add chicken gravy and let it cook on low flame for 10 minutes.
  • Once cooked, remove it from the gas. Serve with naan, paratha, roti or rice.

Murgh Musallam

Murgh Musallam

Photograph: Miansari66/Creative Commons

Ingredients

For marination masala

  • 1 chicken (whole)
  • 2 tbsp ginger garlic paste
  • 100 gm hung curd
  • 1/2 tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tsp black pepper powder
  • 1 tsp garam masala
  • 1 lemon (juiced)
  • 2 tbsp ghee
  • Salt to taste

For gravy

  • 2 chopped onions
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1/2 tsp oil
  • 3 tbsp salt
  • 3 tbsp tomatoes paste
  • 1 tbsp ginger and garlic paste
  • 1/2 cup curd
  • 1/4 cup water (f required)

For stuffing

  • 2 cups cooked chicken mince
  • 1/2 cup some dry fruits (cashews mostly)
  • 2 boiled eggs

Method

  • Take chicken and make gashes with a knife.
  • In a bowl add hung curd, ginger garlic paste, lemon juice, red chilli powder, salt, turmeric powder, garam masala, half teaspoon black pepper powder and ghee for marination.
  • Refrigerate the bowl for at least six to eight hours.
  • Once the chicken is marinated, remove it from the fridge. Put the stuffing ingredients in the stomach of the chicken.
  • Tie the legs with thread and join the stomach with the legs. You can stitch it with a needle and thread or secure it with skewers.
  • In a deep pan, heat oil and fry the chicken to sear it. When done, remove from oil and keep on a plate.
  • In the same frying pan, put onions and fry until brown.
  • Add ginger garlic paste and fry for another three to four minutes.
  • Add red chilli powder, turmeric powder, the remaining black pepper powder from marination masala, salt, curd, tomato paste.
  • Cook for 8 to 10 minutes. Add water if required.
  • When this masala is cooked and has become a thick gravy, apply it generously all over seared chicken.
  • Pre-heat the oven at 220 degree Celsius.
  • Bake the chicken for 25 to 30 minutes with regular basting.

To serve

  • Take a big plate or tray.
  • Keep the Murgh Musallam in the middle.
  • Sprinkle green coriander. Garnish it with cut boiled eggs.

Note: Don't forget to remove the thread you had tied around the legs of the chicken while serving

Murgh Musallam is stuffed with anything of your choice either peas pulao with dry fruits or cooked minced chicken.


Murgh Patiala

Murgh Patiala

Photograph: Miansari66/Creative Commons

Ingredients

  • 1/2 kg boneless chicken
  • 2 medium sized onion(chopped)
  • 1/2 cup curd
  • 1/2 cup tomato puree
  • 1 tbsp ginger garlic paste
  • 8 to 10 green chillies (chopped)
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 cup oil
  • 1/4 cup butter
  • 1/2 tsp black pepper (crushed)
  • 1/2 cup brown onions
  • 1 1/2 tbsp cashew nut paste
  • 50 gm khoya
  • 2 tbsp fresh cream
  • 1 tsp garam masala powder
  • Salt to taste
  • Few coriander leaves

Method

  • In a mixie, grind brown onions, cashew nut paste, khoya and fresh cream. Keep it aside.
  • In a pan, add little oil and chopped onions. Fry till transparent.
  • Once done, remove the onions from pan. Let it cool and grind it in a mixie. Keep aside the onion paste.
  • In another vessel, add butter and the chicken pieces.
  • Fry till light brown in colour. Keep it aside.
  • Take a pan and add the remaining oil. Fry the onion paste till light brown.
  • Add ginger garlic paste, chopped chillies, curd. Fry well.
  • Add tomato puree and salt.
  • Add coriander powder, cumin powder, turmeric powder and crushed pepper. Fry well.
  • Add the chicken and cook for 10 minutes.
  • Add the paste made brown onions, cashew nut paste, khoya and fresh cream.
  • Add garam masala and cook for 5 to 10 minutes.
  • Add coriander leaves, mix well and serve.

Mutton Pasanda

Mutton Pasanda

Photograph: Miansari66/Creative Commons

Ingredients

  • 1/2 kg mutton (boneless)
  • 2 onions (chopped)
  • 1 tbsp ginger garlic paste
  • 2 tbsp lemon juice
  • 1 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 1 1/2 tbsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp peppercorns
  • 2 big cardamoms
  • 6 to 7 green chillies (chopped)
  • 1/2 cup oil
  • Salt to taste
  • Coriander leaves (for garnishing)
  • 1/4 cup water (if required)

Method

  • Wash and drain the mutton well.
  • Place the mutton in a mixing bowl. Add salt and ginger garlic paste. Mix it well with hands.
  • Add lemon juice, red chilli powder, turmeric powder, coriander powder, green chillies. Mix well and refrigerate for marination for two to three hours.
  • In a pan, add oil. Once hot, add cumin seeds, cardamoms and peppercorns.
  • When it starts to flutter, add chopped onions and fry until golden.
  • Add the marinated mutton and fry well.
  • When the aroma of the spices are obtained, add water if required.
  • Cover the pan with a lid and let it cook until the meat is tender.
  • Once done, garnish with coriander leaves, and serve hot.

Mutton Rezala

Mutton Rezala

Photograph: Acoomar/Creative Commons

Ingredients 

  • 1/2 kg mutton (with bones and fat)
  • 2 medium sized onions
  • 1 tbsp ginger garlic paste
  • 2 to 3 green cardamoms
  • 2 inch stick of cinnamon
  • 1 tsp cumin seeds
  • Few peppercorns
  • 2 bay leaves
  • 1/2 cup ghee
  • 1/2 cup oil
  • 1 tbsp red chilli powder
  • 1/2 tbsp turmeric powder
  • 1 1/2 tbsp coriander powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 1 cup thick yogurt
  • 10 to 12 cashew nuts
  • 1/4 fried brown onions

For garnishing

  • 2 to 3 green chillies slit from the centre
  • Few coriander leaves (chopped)

Method

  • Make a paste of yoghurt, cashew nuts and fried brown onions. Keep it aside.
  • Wash and drain the mutton well.
  • In a pan, add ghee and oil. When hot, add cumin seeds, cinnamon stick, cardamom, bay leaves and peppercorns.
  • Once the aroma starts to come out, add chopped onions.
  • Fry until it turns pink.
  • Add ginger garlic paste and fry well.
  • Add mutton and salt to it.
  • Add all the spice (red chilli powder, turmeric powder, coriander powder and garam masala powder).
  • Cover it and cook on a low flame for 30 minutes. If necessary, add water.
  • When the meat is tender, add cashew nut, yoghurt and fried brown onion paste.
  • Mix well. Cook for another 15 minutes.
  • Remove the pan from the gas. Add green chillies and coriander leaves. Serve hot.

Do you have interesting Eid recipes to share?

E-mail your recipes getahead@rediff.co.in (subject: Eid Recipes) along with your NAME, LOCATION and a brief description of the recipe.

We will publish select recipes on Rediff.com and India Abroad.

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Reshma Aslam Mumbai
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