Murgh musallam literally means ‘whole chicken’. The dish was popular among the royal Mughal families of Awadh, now the state of Uttar Pradesh in India. It also means well done. Ibn Battuta described Murgh Musallam as a favourite dish of Muhammad bin Tughluq. The dish was also served in the Delhi Sultanate.
Murgh musallam is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. It is cooked dry or in sauce, and decorated with almonds and silver leaves.
Murgh Musallam
Murgh musallam literally means 'whole chicken'. The dish was popular among the royal Mughal families of Awadh, now the state of Uttar Pradesh in India. It also means well done. Ibn Battuta described Murgh Musallam as a favourite dish of Muhammad bin Tughluq. The dish was also served in the Delhi Sultanate.
Ingredients
- 1*3 lb chicken ,skinned and cut into pieces
- 1 cup yoghurt
- 2 medium sized onions, finely chopped
- 1/2 cup oil
- 1/2 teaspoon(tsp) garlic paste
- 1 teaspoon(tsp) ginger paste
- 50 grams(g) almonds
- 1/2 teaspoon(tsp) nutmeg
- 50 grams(g) raisins
- 1 kilogram(kg) whole garam masala(2 each of cardamom,cloves)
- 1/2 teaspoon(tsp) garam masala powder
- 1/2 teaspoon(tsp) red chilli powder
- 2-3 green chillies
- salt to taste
- 1 tablespoon(tbsp) chopped coriander leaves
- 3-4 whole green chillies
Instructions
- Heat the oil in a medium sized saucepan
- Add whole garam masala and as it begins to sizzle, add the onions and fry until golden brown
- Mix in the nutmeg, ginger, garlic, salt and chillies, and then add the chicken
- When the chicken browns slightly, add the yoghurt and enough water to cook the chicken
- After a few minutes add the almonds and raisins and cook on low heat until the chicken is tender, and the water has mostly evaporated
- Add garam masala powder, lemon juice and chopped coriander leaves, and serve
