Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, murgh musallam. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Murgh musallam is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Murgh musallam is something which I’ve loved my whole life. They’re fine and they look fantastic.
Murgh Musallam is a whole chicken recipe. Murgh in Urdu means chicken and Musallam stand for whole or entire. Thus we cook Murgh Musallam with a whole chicken, cooked in spices.
To get started with this recipe, we must first prepare a few components. You can have murgh musallam using 28 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Murgh musallam:
- Get 1.5 kg Whole skinless chicken
- Prepare 1 cup Oil for frying and cooking
- Get For Marination:
- Prepare 5 tbsp Curd
- Take 1.5 tbsp Ginger garlic paste -
- Take 2 tsp Red chilli powder -
- Get to taste Salt
- Get 1 tsp Red orange food colour
- Get For dry roast-
- Take 2 tbsp Whole coriander seeds
- Take 1 tbsp cumin seeds (siyah zeera)
- Make ready 1 tbsp Black pepper
- Make ready 5 (1.5 inch long) Cinnamom stick
- Prepare 4 pieces Green cardamons
- Take 2 pieces Black cardamons
- Prepare 4 Cloves
- Get 2 blades Mace
- Get For fry-
- Take 1/2 cup Almonds
- Get 1/2 cup Cashewnuts
- Prepare 2 Onions big (finely sliced lengthwise)
- Take For stuffing the stomach cavity
- Take 1 tbsp Raisins
- Make ready 1 tbsp Cashewnuts
- Get 1 tbsp Almonds
- Prepare For garnishing-
- Take as required Onion rings, tomatoes slices, coriander leaves and fried onion
- Make ready Some sliced dry fruits
Thus we cook Murgh Musallam with a whole chicken, cooked in spices. 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.
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.
How to make Murgh Musallam - Chicken subtly flavoured with Indian spices and cooked in onion based gravy. This is a Sanjeev Kapoor exclusive recipe. Main Ingredients : Chicken whole, Cumin seeds (जीरा) Cuisine : Indian Course : Main Course Chicken. Chef Kunak Kapur and his guest Chef Ranveer Brar share the recipe for Murgh Musallam, a stuffed chicken recipe straight from the texts of Ain-E-Akbari written by Emperor Akbar's court historian Abu Fazal. This dish, a combination of eggs, chicken and minced meat, is super delicious.
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