Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, murgh musallam. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Murgh Musallam is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Murgh Musallam is something which I have loved my entire life.
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 particular recipe, we have to first prepare a few ingredients. You can cook murgh musallam using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Murgh Musallam:
- Prepare 1 Whole chicken
- Prepare 2 onion large diced
- Get 1 tsp cumin seeds
- Make ready 4 cardamoms
- Prepare 5 cloves
- Take 1 inch cinnamon stick
- Take 2 bay leaves
- Prepare 2 tbsps ginger paste
- Make ready 2 tbsps garlic paste
- Prepare 2 chiles green
- Prepare 1/2 tsp chili powder
- Make ready 1/2 tsp turmeric powder
- Take 1/2 tsp coriander powder
- Make ready 1 tsp garam masala powder
- Get 3 tbsps yogurt
- Prepare to taste Salt
- Get Oil
- Get coriander leaves onion Freshly chopped and sliced for garnish
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:
- I washed and removed the skin off the chicken. To make the marinade, I mixed together the ginger & garlic pastes, chilli, turmeric, coriander, garam masala powders, yogurt, salt and a 1tbsp of oil. I let the chicken marinate in the fridge for 3 - 4 hours
- When you are ready to cook it. In a nice large deep pot, add some oil, and once hot add some chopped onions, cumin seeds, cloves, cinnamon and cardamoms. Also add a couple of green chillies, a bay leaf and saute until the onions have softened
- Add the marinated chicken along with the marinade. Let the marinade start to cook until the oil begins to separate. I then poured enough water to cover the chicken, also add some salt if needed. Cover and cook over medium low heat until the chicken is done
- Very slowly and gently transfer the cooked chicken - I say very gently because it can fall apart!!!! into a serving dish, then pour the gravy over it. Garnish with some coriander leaves and onion
- Serve this along with some freshly steamed white rice… The chicken will just melt in your mouth… it was so YUM!
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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