Murgh Musallam which literally means whole chicken was the favourite dish of Muhammed Bin Tughluq. Murgh Musallam pairs well with Jeera rice or Naan.
Print Recipe Murgh Musallam Recipe
Grind the green chilies, half the garlics cloves and ginger into a smooth paste. Now, add garam masala, turmeric powder, youghurt and ½ tbsp. of red chilli powder to this paste and mix it well.
Marinate the chicken well with the above and keep it aside.
Heat oil in a pan, and fry the cloves,peppercorns, cinnamon, badi elaichi, almonds, cumin seeds and coriander seeds in it. Fry till the spices turn dark in color.
Saute the onion and garlic well, till the onion tunrs pale golden in color. Once they are done, keep it aside.
Now, grind the sautéed onion and garlic along with the roasted spices and a piece of ginger. Grind them till you get a thick smooth paste. Make sure that you do not add too much of water.
Fry the chicken in the oil till it turns light brown,. Add the above paste once the chicken becomes brown. While stirring continuously, add the remaining chicken pieces, tomato pureé, remaining red chili powder and salt to taste. Add 1/2 a cup of hot water and stir well.
Reduce heat and cook until chicken is tender.
Garnish it with chopped coriander leaves