Chicken Musakhan Palestini Recipe

Musakhan a Palestini recipe specially dedicated to our brothers and sisters in Palestine. Hope we have done justice with the recipe. #HappyCookingToYou #FoodFusion #PalestineFood #digitalammi #arraywah

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-Chicken with skin 1 kg

-Pyaz (Onion) sliced 1 large

-Lehsan (Garlic) crushed 2 tbs

-Sumac powder 1 & ½ tbs

-Himalayan pink salt 1 tsp or to taste

-Zeera powder (Cumin powder) 1 tsp

-Seven spice powder 2 tsp

-Kali mirch powder (Black pepper powder) 1 tsp

-Lemon 1-2 tbs

-Olive oil 2-3 tbs

-Olive oil 1 tbs

-Badam (Almonds) peeled & sliced ¼ Cup

-Olive oil 1 tbs

-Pyaz (Onion) chopped 4 large

-Sumac powder 1 & ½ tbs

-Zeera powder (Cumin powder) ½ tsp

-Kali mirch powder (Black pepper powder) ½ tsp

-Himalayan pink salt ½ tsp or to taste

-Yakhni (Stock) ¼ Cup

-Naan large

-Fresh parsley chopped

-Anar (Pomegranate)



-In baking pan,add chicken,onion,garlic,sumac powder,pink salt,cumin powder,seven spice powder, black pepper powder,lemon juice,olive oil,rub evenly & cover with aluminum foil.

-Bake in preheated oven at 180C for 50 minutes (on both gills with fan).

-In frying pan,add olive oli,almonds & fry until light golden & set aside.

-In the same frying pan,add olive oil,onion & sauté until translucent.

-Add sumac powder,cumin powder,black pepper powder,pink salt,mix well & cook for a minute.

-Add stock & mix well,cover & cook on low flame for 8-10 minutes.

-Take out chicken pieces & set aside.

-Now dip one side of naan in cooked marinade,spread onion mixture,add fresh parsley & fried almonds.

-Repeat same layer,cooked chicken,fried almonds,pomegranate,fresh parsley & serve!


Recipe By: Seema Hanif

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