Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, murgh musallam. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Murgh musallam is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Murgh musallam is something which I have loved my whole life.
Murgh musallam (whole chicken) 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.
To begin with this particular recipe, we must prepare a few ingredients. You can cook murgh musallam using 28 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Murgh musallam:
- Make ready 1.5 kg Whole skinless chicken
- Get 1 cup Oil for frying and cooking
- Prepare For Marination:
- Take 5 tbsp Curd
- Make ready 1.5 tbsp Ginger garlic paste -
- Make ready 2 tsp Red chilli powder -
- Take to taste Salt
- Prepare 1 tsp Red orange food colour
- Get For dry roast-
- Take 2 tbsp Whole coriander seeds
- Take 1 tbsp cumin seeds (siyah zeera)
- Take 1 tbsp Black pepper
- Get 5 (1.5 inch long) Cinnamom stick
- Take 4 pieces Green cardamons
- Prepare 2 pieces Black cardamons
- Get 4 Cloves
- Make ready 2 blades Mace
- Prepare For fry-
- Get 1/2 cup Almonds
- Make ready 1/2 cup Cashewnuts
- Make ready 2 Onions big (finely sliced lengthwise)
- Prepare For stuffing the stomach cavity
- Get 1 tbsp Raisins
- Get 1 tbsp Cashewnuts
- Get 1 tbsp Almonds
- Take For garnishing-
- Prepare as required Onion rings, tomatoes slices, coriander leaves and fried onion
- Get Some sliced dry fruits
Thus we cook Murgh Musallam with a whole chicken, cooked in spices. Murg Musallam is a lavish dish in which a whole chicken is marinated then stuffed with eggs and stuffing prepared from spices like saffron, cinnamon, cloves, poppy seeds, cardamom, and chili. Murgh Musallam literally translates to 'whole chicken'. It's a dish from the Mughal cuisine, and Mughal dishes are always very extravagant and decadent.
Instructions to make Murgh musallam:
- Marinate chicken for 1 hour
- Roast ingredients in a pan and remove from the pan.
- Put oil in the same pan and (almonds and cashewnut) then remove from the pan.
- Now fry onion till golden brown, then remove onion from the pan.
- Make a fine paste of roasted and fried ingredients together.
- Keep some golden fried onion slices aside.
- Now fry marinated chicken in the same oil and same pan and cook it in low flame with lid on.
- Cook for 20 mins on low flame till it become tender.
- For gravy cook all the paste ingredients and marinated masala in the same oil for 5 mins
- Now gravy and chicken both are ready.
This whole chicken is traditionally stuffed with nuts and raisins and then cooked in a spicy South-Asian style gravy. Murgh musallam, a masala coated whole chicken, is a perfect party dish that takes very little effort to make in an instant pot. Murgh musallam definitely qualifies as a holiday-worthy dish. How to make Murgh Musallam - Chicken subtly flavoured with Indian spices and cooked in onion based gravy. This is a Sanjeev Kapoor exclusive recipe.
So that is going to wrap it up with this exceptional food murgh musallam recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
