Murgh Musallam is a traditional Indian Whole Chicken dish marinated in a flavorful ginger and garlic paste. The dish originated during Mughal Empire.
Things to know about Murgh Musallam Recipe
“Murgh” means “chicken,” and “Musallam” means “whole.” The dish originated under the Mughals of Awadh, present-day Uttar Pradesh. Muhammad Bin Tughluq, an emperor of the Delhi Sultanate, called Murgh Musallam his favorite dish. This was reported by Ibn Battuta.
Apart from India, Murgh Musallam is consumed in Bangladesh and Pakistan.
The gorgeous Mughlai dish is seasoned with flavorful spices.
Murgh Musallam – Indian Traditional Whole Chicken from Uttar Pradesh
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 units Chicken Drumstick
- 1/2 thumb Fresh Ginger Root chopped
- 4 cloves Garlic chopped
- 2 units Onion sliced
- 4 tbsp Cashew
- 1 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder – Curcuma Powder
- 1 tsp Ground Black Pepper
- 1 cup Curd
- 2 tsp Oil
- 1 tbsp Coriander Seed
- 1 tsp Cumin Seeds
- 1 unit Cardamom
- 2 units Clove
- 1 unit Black Cardamom
- 1 unit Cardamom
- 1 unit Mace
- 1/4 tsp Ground Nutmeg Powder
- Add all the spices to a pan and roast them well for 5 minutes.
- Turn off the stove and let it cool.
- Add the spices, ginger, garlic, and cashews to a grinder to make a smooth paste.
- Take a pan on medium flame.
- Add onions and sauté.
- Put the onion in a mixer and make a smooth paste.
- Take a mixing bowl and add the two pastes along with the chicken. Also, add curd.
- Mix everything well.
- Let it marinate for some time.
- Take a pan and add oil on medium heat.
- Add chicken and let it cook until it becomes tender.
- Remove and serve.
— Specific Atributes of This Recipe:
What to serve with Murgh Musallam?
Serve with steamed rice or bread.
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