Murgh Musallam is a classic North Indian and Pakistani dish. It is typically made from a whole chicken that is marinated, stuffed, and then roasted. It's a flavorful and aromatic dish that's often served on special occasions and gatherings. Here's a recipe for making Murgh Musallam:
Ingredients of Murg Masallam:
For Marination:
- 1 whole chicken (about 3-4 pounds)
- 1 cup plain yogurt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- Salt to taste
Ingredients For Stuffing:
- 1 cup boiled eggs (around 4-6 eggs)
- 1 cup boiled and mashed potatoes (optional)
- 1/2 cup chopped onions
- 1/4 cup chopped cilantro (coriander leaves)
- 1/4 cup chopped mint leaves
- 1/4 cup chopped green chilies (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
Ingredients For Gravy:
- 2 tablespoons oil or ghee (clarified butter)
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped cilantro for garnishing
Instructions of making Murg Masallam:
1.Clean and wash the whole chicken thoroughly. Make slits on the chicken's skin for better marination penetration.
2. In a bowl, mix together all the ingredients for marination: yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, and salt.
3. Marinate the chicken with this mixture, making sure to coat it well, including the slits. Leave it to marinate for at least 4 hours or preferably overnight in the refrigerator.
4. For the stuffing, mix together boiled and mashed eggs, mashed potatoes (if using), chopped onions, cilantro, mint leaves, green chilies, garam masala, and salt in a bowl.
5. Carefully stuff the chicken cavity with this mixture and secure it with toothpicks or kitchen twine.
6. Preheat your oven to 375°F (190°C).
7. Heat oil or ghee in a large oven-safe pan. Add cumin seeds and let them splutter.
8. Add the sliced onions and sauté until they turn golden brown.
9. Add ginger paste and garlic paste, and sauté for a couple of minutes until the raw smell disappears.
10. Add chopped tomatoes, coriander powder, red chili powder, turmeric powder, garam masala, and salt. Cook until the tomatoes turn soft and the oil starts to separate.
11. Place the stuffed chicken in the pan and sear it for a few minutes on each side until it gets a nice golden color.
12. Cover the pan with a lid or aluminum foil and transfer it to the preheated oven. Roast the chicken for about 1.5 to 2 hours or until the chicken is cooked through. Baste the chicken with the pan juices a couple of times during cooking.
13. Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes.
14. Garnish with chopped cilantro and serve the Murgh Musallam hot with naan, roti, or rice.
Remember, Murgh Musallam is a dish that allows for variations in spices and ingredients based on personal preferences, so feel free to adjust the recipe to suit your taste. Enjoy your delicious homemade Murgh Musallam!
Country Of origin- Indian Subcontinent
0 Comments