Murgh Musallam Recipe : is a royal dish that is popular in Lucknow, Uttar Pradesh. It is particularly popular among the local Nawabs. Murgh Musallam is a Mughal dish that implies a whole chicken coated in spices and fried.
Murgh Musallam Recipe Origin
Murgh musallam (whole chicken) is a traditional Mughlai dish from the Indian subcontinent. It’s made with entire chicken marinated in ginger-garlic paste, packed with boiled eggs, and seasoned with saffron, cinnamon, cloves, poppy seeds, cardamom, and chilli. It can be served dry or with a sauce and is adorned with almonds and silver leaves.
Murgh musallam literally means “whole chicken.” The dish was popular among the royal Mughal families of Awadh, which is now the state of Uttar Pradesh in India. It also implies well done. Murgh Musallam Recipe was a favorite meal of Muhammad ibn Tughluq, according to Ibn Battuta. The dish was also served in the Delhi Sultanate.
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Murga Musallam Reccipe ingredients
- Chicken-1 (about 750 grams whole stand)
- Curd – 1 bowl
- eggs -4
- Lemon juice – 1 tbsp
- Mustard oil – 2 tbsp
- Ghee – 2 tbsp
- Green chili -3
- Lahsun-3 Pot (Arthritis)
- Ginger -3 inches
- Turmeric – 1 tsp
- Red chili – 1 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1 tsp
- Garam Masala -1/2 tsp
- whole spices and garam masala
- Coriander-15 grains
- Black pepper – 10 grains
- cumin – 1 pinch
- Cinnamon – 1 piece
- Big cardamom -3
- small (green) cardamom-5
- bay leaf -2
- Clove -5 -7
- red chili -3
- salt – to taste
- oil – as required
- Cooking Time – 90 Minutes
- for how many people -4
Method:- Method to make Murgh Musallam
To make Murgh Musallam Reccipe, we take a standing chicken clean from above and not cut into pieces, from the middle torn or cut from the stomach. And wash the chicken and clean it well.
And squeeze out all the water from the chicken.
And put the chicken in a bowl, add lemon juice, salt, and mustard oil and keep it for 10 minutes. And make a paste of two onions, tomatoes, ginger, garlic and finely chop two onions and now heat the tawa and roast all the whole spices lightly and grind them to make powder.
Now after 10 minutes, marinate the chicken again with spices, then to marinate the chicken, 2 tbsp curd, 1/2 tsp cumin, red chilli, coriander powder and 1 tbsp ginger garlic paste and 1 tsp roast ground Add the spices and mix it well and keep it in the freezer for 1 hour.
And now we will heat a pan and put oil in it and heat the oil on high flame and make the gas flame medium. And add finely chopped onions, after the roasted onions are fried, add onion, tomato, ginger, garlic paste and other spices like turmeric, red pepper, coriander cumin powder and fry the tomatoes when the oil starts leaving the oil, then add curd and roasted ground spices and fry.
And now add some water to the spices and let the spices cook and when the spices are cooked and a fragrant aroma starts coming, then turn off the gas and heat oil in a pan and after 1 hour take the chicken out of the fridge and put it in the oil on both sides. Deep fry well while stirring.
Fry should be such that 80% of our chicken is cooked, now take out the chicken from the pan and let it cool and our gravy will also have cooled down, till the chicken is getting cold, we boil 4 eggs, peel and fry lightly. Take it and cut the egg into pieces.
Now fill the gravy that we have made inside the stomach of the fried chicken and put the eggs in the stomach of the chicken and tie the chicken lightly with the help of a thread and tooth pick and all the other spices from the top of the chicken. Put some ghee in the pan and cover the chicken and cook it.
Or put ghee in the cooker and put the chicken with spices, add half a cup of water and put it on the gas on medium flame and when the pressure is full after filling the gas in the cooker and the sound of sleep comes from the cooker, then turn off the gas and do not whistle.
Because 80% of our chicken is already cooked, when the pressure of the cooker comes out, then take out the chicken in a bowl and after it cools down, cut the chicken with the help of a knife and spoon and cut lemon, onion and add salt on top or you Cut whatever you like in the salad and serve it with roti, rice. Now our Murga Musallam Recipe is ready.
Note:- Things to keep in mind while making Murgh Musallam Recipe
When the Murga Musallam Reccipe is being cooked by putting it in the cooker, then add water only enough to be pressurized. For example, 1/3 cup of water will be right for about 750 grams of chicken and if the chicken is more or less, you should also estimate your water in this ratio.
Or by pouring little water in the pan, check the chicken, cover it and cook it and there should not be too much water in the spices of the gravy.
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