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Murg musallam


Fast Facts
Fast Facts

A North-west Indian cuisine

A non-vegetarian delight

Takes three hours to be prepared including marinating time

Did You Know
Did You Know

Favorite dish of Mughal rulers

All season favorite

Loved by children and adults alike


Main Ingredients-
• Chicken
• Ghee (clarified butter)
• Onions
• Raw papaya
• Almond
• Curd

Introduction

Murg musallam is a typical North-west Indian recipe preferred universally by all non-vegetarians. This spicy and rich whole chicken preparation is a main course food item enjoyed with rice, pulao, rotis or parathas.

Ingredients

The ingredients for preparing murg musallam include:

  • 1 whole chicken of approximate 1 kg weight, cleaned and de-entrailed;
  • 250 gm ghee (clarified butter);
  • 20 gm coriander seeds;
  • 20 gm cumin seeds;
  • 4 sliced medium-sized onions;
  • 4 garlic flakes;
  • 2 ginger pods;
  • 2 green chilies;
  • 1 tbsp raw papaya paste;
  • 2 tsp almond slivers;
  • 2 tsp red chili powder;
  • 1 tsp turmeric powder;
  • 1 cup curd;
  • Salt to taste;

‘Masala’ made from 8 garlic cloves, 50 gm desiccated coconut, 20 gm chironji, 8gm green cardamom, 5 gm poppy seeds, 5 gm black pepper, and 5 gm cinnamon

Procedure

The steps for preparing this delicious cuisine are as follows:

  • At the outset clean and wash the whole chicken thoroughly with water and with a fork prick it all over.
  • With the papaya paste and salt marinate it for a minimum of 2 hours
  • Heat clarified butter (ghee) in a pan and then fry half of the onion slices to a golden brown color; keep it aside
  • Grind the remaining half portion of onion slices to a paste;
  • Make a paste of ginger and garlic, keep it aside;
  • Dry roast the ‘masala’ on a griddle and thereafter make it into a paste;
  • Similarly, roast cumin and coriander on a griddle and grind them into a paste;
  • Add these two pastes with curd in a bowl and blend them well;
  • Marinate the chicken with this paste for about 30 minutes;
  • Add fried onions, turmeric powder, red chili powder, ginger and garlic paste, and green chilies to heated oil in a pan;
  • Fry till it becomes golden brown;
  • Add the marinated chicken and allow it to boil till ghee surfaces on the chicken and turns tender;
  • Place the contents on a dish, garnish with almond sliver and serve hot;
  • Enjoy murg musallam with rice, pulao, paratha, or roti.

Murg musallam is a typical Indian cuisine in the entire world.

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