Here are tips of Morog Mosallam (Whole Chicken Roast), how to make Whole Chicken Roast? this Morog Mosallam recipe is created by Suraiya Lagna
Ingredients
- Whole Chicken 1, Skinless medium sized
- Fine shredded onion 1 cup for frying (Beresta)
- Garlic paste 3 tsp
- Ginger paste 2 tsp
- Onion paste 4 tbs
- Nutmeg powder ½ tsp
- Mace powder ¼ tsp.
- Salt to taste
- Black pepper powder ½ tsp
- Red pepper powder 1 tsp
- Cumin powder 1 tsp
- Plain yogurt ½ cup
- Sugar 1 tbs
- Posto or poppyseed paste 2 tbs
- Tomato Ketchup 4 tbs
- Powder milk 3 tbs
- Whole milk ½ cup
- Raisings
- Rose water/kewra water 2 tsp each
- Whole green chilies 10-12 pieces
- Orange color few pinches
- Whole spices paste, cardamom and cinnamon sticks 3-4 each
- Bay leaves 2
- Oil + ghee 1 cup
Procedure
- After cleaning the chicken, brine it for 1 hour (put the whole chicken in salt-water in a bowl). Then take it out and wipe it with damp cloth.
- Add little bit of food color and fry it in a large pan very well.
- Use 2 big wooden spoon to flip the chicken once or twice in between. Take the chicken out once done frying.
- In another large pan, put oil and ghee.
- Fry onion and make Beresta (fried onion). Put it aside.
- Use the same oil for cooking the whole chicken.
- Beat plain yogurt and add this yogurt in the oil.
- Now, add whole spice paste, bay leaves, ginger, garlic, cumin, nutmeg, mace, rep pepper powder, black pepper powder and salt in the same oil.
- Cook the spices in medium heat with little water for a while. Then add the whole chicken and cook little bit.
- Now, add mix the whole milk mixed with poppyseed paste and add to the chciken. Flip the chicken once or twice while cooking.
- Add rose/kewra water, raisings, ketchup, sugar and cook little more.
- Wait until water dries up a little. Then add fried onion, milk powder, and lower the heat of the oven.
- Cover the pan and wait for at least 10 minutes and turn off the oven.
- Morog Mosallam is now ready to eat. Serve with plain rice or polaw.