Murg musallam

Fast Facts

A North-west Indian cuisine

A non-vegetarian delight

Takes three hours to be prepared including marinating time

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.