EXPLORE RECIPES
Unleash your culinary creativity with Turkish Hazelnuts
Culinary Hazelnut Crusted Musallam
Serves 4-6
Crusted Chicken:
1 whole skinless chicken, 1/2 cup hung curd, 1 tsp red chili powder, 1/2 tsp turmeric, 1 tsp garam masala, 2 tbsp mustard oil, 1 tsp salt, 2 cups chopped Turkish hazelnuts
Mussallam Gravy:
25 ml vegetable oil, 100g butter, 100g onions, 100g garlic, 50g melon seeds, 1 kg tomatoes, 1 tbsp salt, 3 tbsp sugar, 1 tbsp kasuri methi, 1/2 tsp turmeric, 1 tbsp chili powder, 1 tsp garam masala, 1 tsp orange food color
Garnish:
Microgreens, chili oil
Step 1: Crusted Chicken: Marinate chicken with curd, spices, and mustard oil. Coat with chopped hazelnuts.
Bake at 180°C (350°F) for 45 minutes, covered with foil and water.
Step 2: Gravy:Sauté onions, garlic, and melon seeds in oil and butter. Add tomatoes, spices, and cook with water for 20 mins. Strain and boil again.
Step 3: Assembly: Spread gravy on a platter, top with chicken, and garnish with chili oil and microgreens.
Enjoy this delicious, spiced dish with a crunchy hazelnut crust!
