Murgh Musallam is a traditional Mughlai dish from the Indian subcontinent. It’s a rich and flavorful dish consisting of a whole chicken marinated, stuffed, and cooked with a variety of spices, nuts, and yogurt. Here’s a detailed recipe for making Murgh Musallam:
Ingredients:
For Marination:
- 1 whole chicken (about 1.5 kg), cleaned and skin removed
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- Salt to taste
For Stuffing:
- 1/2 cup mixed nuts (cashews, almonds, pistachios), chopped
- 1/2 cup raisins
- 1 onion, finely chopped
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon ginger-garlic paste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon garam masala powder
- Salt to taste
For Gravy:
- 2 tablespoons ghee or oil
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1 tablespoon tomato paste (optional)
- 1 tablespoon red chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon garam masala powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Marinate the Chicken:
- In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt to create a marinade.
- Rub the marinade all over the cleaned chicken, ensuring it’s evenly coated. Let it marinate for at least 2 hours or preferably overnight in the refrigerator.
2. Prepare the Stuffing:
- Heat ghee or oil in a pan over medium heat. Add cumin seeds and fennel seeds and sauté for a minute until fragrant.
- Add chopped onions and cook until they turn golden brown.
- Add ginger-garlic paste and sauté for a couple of minutes.
- Add chopped mixed nuts, raisins, ground coriander, ground cumin, garam masala powder, and salt. Cook for another 2-3 minutes.
- Remove the stuffing mixture from heat and let it cool completely.
3. Stuff the Chicken:
- Stuff the marinated chicken with the prepared stuffing mixture, filling the cavity of the chicken as much as possible.
4. Cook the Chicken:
- Heat ghee or oil in a large, deep pan over medium heat. Add sliced onions and sauté until they turn golden brown.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add tomato paste (if using) and cook for another couple of minutes.
- Add red chili powder, ground coriander, ground cumin, garam masala powder, and salt. Mix well.
- Place the stuffed chicken in the pan, breast side down, and cook for 5-7 minutes until it gets a nice golden color.
- Carefully flip the chicken over and cook the other side for another 5-7 minutes.
- Cover the pan with a lid and let the chicken cook on low heat for about 45 minutes to 1 hour, or until it’s cooked through and tender. Turn the chicken occasionally and baste it with the gravy to ensure even cooking.
- Once the chicken is cooked, garnish with fresh coriander leaves.
5. Serve:
Serve Murgh Musallam hot with naan, rice, or roti, along with the rich and flavorful gravy.
Enjoy this indulgent and aromatic dish with your family and friends!
