Murgh Musallam Recipe

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Murgh Musallam is a popular North Indian chicken dish. Translated, it means ‘whole chicken’, so it stands to reason that the recipe calls for a whole chicken to be marinade in a variety of spices and then cooked in an onion based broth.

Legend has it that the dish was popular in royal courts during the Mughal era and was rumoured to be Mohhamed Bin Tughluq’s favourite dish.

It is an extremely rich dish and tastes amazing with hot naans or steamed rice.

 

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Chicken Fit For Royals
A delicious Indian chicken dish with complex flavours.
Murgh Musallam Recipe
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Rating: 4
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Servings
Murgh Musallam Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Grind the two teaspoons of the cumin seeds, mace, nutmeg, cardamoms, cloves and cinnamon together into a coarse paste.
  2. Mix the paste with the ginger garlic paste, the onion paste, the chili powder, turmeric powder, the yogurt and salt to taste.
  3. Add a tablespoon of oil to this mixture.
  4. Cover the chicken with this marinade and allow it to marinade overnight in a fridge.
  5. The next day, heat the remaining oil and sauté the cumin seeds, bay leaves and green chilies until the seeds begin to crackle.
  6. Add the chopped onions and sauté for two minutes.
  7. Then, add the chicken to the pan and sauté for 3 -5 minutes.
  8. Make sure you add the remaining marinade to the pan as well.
  9. Once the chicken is lightly browned, pour in water to cover the chicken and allow it to cook until done.
  10. Sprinkle the mussalam with the garam masala powder and serve!

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