Stuffed Whole Chicken (Dum Murgi)
Whole chicken recipe uses the entire piece of chicken, filling it with spices and stuff and then serving to eat. This whole chicken stuffed dum murgi recipe gives you a delicious chicken meal with a spicy and juicy succulence. Try the recipe this weekend, you would love making and having it.
| Recommended By Chef |
| Tips About Recipe |
8898 Views
3 Comments
¼ teaspoon saffron ½ teaspoon ground nutmeg
¼ teaspoon ground cardamom seeds
1 tablespoon milk
1 medium-sized chicken
Scant f pint (U.S. If cups) water
FOR THE STUFFING
3 large onions
2 oz. almonds
2 green chillis
1-inch fresh root ginger
3 hard-boiled eggs
2 oz. raisins oil for frying
4 oz. cooked peas Salt to taste
FOR THE MASALA
2 large onions
2 cloves garlic
Oil for frying
½ teaspoon ground cloves 1 teaspoon black pepper 1 teaspoon chilli powder
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom seeds
¼ teaspoon ground coriander seeds
½ teaspoon turmeric powder
1 tablespoon yoghurt
How to make Stuffed Whole Chicken (Dum Murgi)
METHOD:
Mix the saffron, nutmeg and cardamom with the milk and spread inside the chicken. To prepare the stuffing,peel and chop the onions, blanch and skin the almonds, mince the chillis and the fresh root ginger, then shell and chop the hard-boiled eggs. Wash, stone and chop the raisins. Heat a little oil and fry the onions until slightly brown, add the almonds, chill is, ginger, raisins, peas and salt. Mix well and add the eggs, then stuff the chicken with this mixture. Sew up the open ends with clean white cotton. Heat oil in a large heavy sauce¬pan and fry the chicken on all sides until brown; remove it on to a plate, and cook the masala in the same pan. To prepare the masala mince or very finely chop the onions with the garlic and fry in a very little oil for a few minutes. Stir in all the dry ingredients and continue cooking for 5 minutes. Add the yoghurt, keep stirring and cook for a further 10 minutes. Place the chicken on top of the masala in the pan; add the water, cover with a lid and simmer until the chicken is tender. Garnish with chopped coriander leaves and desiccated coconut.
There are different whole chicken recipes in Pakistani cuisine such as chicken chargha, sajji, dam murghi recipe etc. Recipes made with whole chicken require a different set of spices as well as they take longer to cook due to large size of chicken piece. Instead of mixing chicken in mixture of spices, these recipes require marination and stuffing of chicken with different ingredients.
KFoods.com offers stuffed whole chicken recipe without oven with a great taste. The recipe uses onions, almonds, green chillis, ginger, boiled eggs, raisin oil and peas salt for the filling and when all these spices unite up, you will get an unforgettable taste for your chicken. Get the recipe, follow it in your kitchen and enjoy the wondrous whole chicken (dum murghi).
Posted By:
kiran, karachi
Personally I like Stuffed Whole Chicken (Dum Murgi) to enjoy at home, I also like to make it myself. However my mom likes other dishes from Indian Recipes.
wow that's my food! I like sajji as it is made with whole chicken. I also like other whole chicken dishes. But sometimes there is less spice . It is not fully permeated in the chicken which affects the taste. If spices are ok, it will be perfect!
i like whole chicken recipe because their spices are really awesome. their taste is always unmatchable and i have sometimes enjoyed chargha. it tastes so delicious with masala that i can't express in words. this recipe is some different than chargha.