Mughlai Murgh Musallam Recipe is one of the famous Mughlai cuisines. It’s so rich in classic Mughlai flavors and aroma. The method of cooking involved marination of chicken in mixed spices nutmeg, mace, cloves, and cinnamon along with yogurt, ginger etc. The dish is the perfect blend of spices, yogurt, egg, dry fruits like almonds, and pistachios, form the base to receive morsels of chicken or meat cooked in ghee. Bring restaurant like feeling in your cooking. Now the Question comes to mind, How to make Whole Chicken subtly flavored with Indian spices at HOME?
Learn how to cook MUGHLAI MURGH MUSALLAM in an easy-peasy way right away at your home in your kitchen with the same ingredients you used daily. There also exists recipe for Mutton MusallamThat means no extra preparation required. Cook it right away As it Tastes Delicious. let’s get started!
Mughlai Murgh Musallam Recipe
- Prep Time: 3.30-4 hour
- Cook time: 31-40 minutes
- Serve: 4
Ingredients for Mughlai Murgh Musallam Recipe:
- Chicken whole 800 grams
- black pepper 7-8
- Cloves 5
- Cinnamon 1 inch stick
- Ginger-garlic paste 2 tablespoons
- Onions Paste 3 tablespoon
- Browned onion 2 tablespoons
- Red chili powder 1/2 teaspoon
- Coriander powder 1/2 teaspoon
- Turmeric powder 1/2 teaspoon
- Yogurt 3 tablespoons
- Salt to taste
- Oil 3 tablespoons
- Bay leaves 2
- Dry fruits ( chopped )
- Boiled Egg (2 or 4)
For Garam Masala Paste :
- Mace 2 strands
- Nutmeg powder 1 pinch
- Green cardamoms 4
- Poppy seeds 1tsp
- Grated coconut 1tsp
Mughlai Murgh Musallam Recipe Method:
Step 1: Make Garam masala paste of mace, nutmeg, cardamoms, Grated coconut & poppy seeds
Step 2: In a bowl boil water & add ginger-garlic paste & salt. Steam chicken for 5 min (by turning it regularly allowing water to incorporate in it, the purpose is to kill the stinky smell of chicken) after 5 min remove chicken from the bowl & keep aside.
Step 3: In a bowl mix together curd, salt, red chili & 1/2 tsp of garam masala paste & rub this mixture all over the chicken & marinate it for (30 min to 2 hrs in the refrigerator)
Step 4: In a bowl mix together brown onion, chopped dry fruits & boiled eggs for chicken filling. Add all the fillings into the chicken & tie it with a thread
STEP 5: Heat the oil in a deep pan, add black pepper, cloves, cinnamon, bay leaf ginger-garlic paste, onion paste, green chili paste, ground spices, red chili powder, turmeric powder, Coriander powder, salt & sauté for 2 minutes. Add the marinated chicken along with the marinade & leftover boiled water. Sauté, stirring lightly until 5min (turning the chicken continuously). Add garam masala paste & cover the chicken, adjust salt and cook till the chicken is done & till the oil begins to separate. Transfer into a serving dish, sprinkle garam masala powder and garnish with coriander leaves.
Step 6: Serve hot with naan or rice.