ABOUT MURGH MUSALLAM
Murgh musallam means ‘whole chicken . The dish was popular among the royal Mughal families of Awadh, now the state of Uttar Pradesh in India. It also means well done . The dish was also served in the Delhi Sultanate
chicken : 1 1/4 kg , boiled eggs : 2 , mutton kheema or chicken minced : 1/4 kg, ginger : 100 grams, garlic : 100 grams, onions : 5, mirchi : 20, Biryani rice, tomatoes : 5, coriander, curry leaves, oil, salt, almonds 15, cashew nuts : 20, red chilly powder, turmeric, coconut milk, coriander seeds, cumin/zeera, poppy seeds/khus khus, garam masala powder
So these are the ingredients required to prepare this recipe, i will explain how to prepare this recipe. There are four stages in preparing this recipe marinating chicken, stuffing preparation, stuffing chicken and gravy preparation.
chicken : 1 1/4 kg, chilly powder : 1 spoon, salt : 1 spoon, turmeric powder : 1/4 spoon, ginger garlic paste : 2 spoons, 1 spoon oil, one spoon ghee.
Mix all the above given ingredients to make paste with them and keep it aside then take whole chicken then remove all the internal organs and wash it, then soak the chicken in salt water for 1 hour, make small deep cuts in the chicken flesh on all sides, then apply the paste all over chicken and marinate it for 2 hours.
onions : 2 , 3 chilies, 1 spoon red chilly powder, 1/4 spoon turmeric powder, 2 ginger garlic paste, coriander and curry leaves, salt and oil.
Take a pan and add oil it, when the oil heats up then add onions and chilies to it. Fry the onions in medium flame until they get transparent then add 2 spoons ginger garlic paste mix it and fry it until the raw smell fades then add then add salt 1 spoon and turmeric 1/4 spoon then mix it and fry in medium flame for 2 minutes then add mutton and mix it. Cover the pan with lid and fry it in medium flame for 5 minutes and the add 1 cup of water and close it with a lid. In between give it a mix fry it until the gravy become thick and oil floats on the curry then add red chilly powder, mix it and fry it 2 minutes and then add curry leaves and coriander to it and stop the flame.
Take marinated chicken in a plate then stuff 2 boiled eggs and the above prepared stuffing in the chicken and tie or stitch the chicken with a tread in such away that the stuffing does not comes out of the chicken.
4 spoons ghee, oil 5 spoons, 2 onions, 2 tomatoes, 2 spoons ginger garlic paste, [make a paste of 3 cardamon, one small cinnamon, 3 cloves, 1 spoon coriander seeds 1/4 spoon zeera/cumin seeds, take a pan add 1 spoon of salt, and then add soaked and peeled almonds, fry them in salt for one minute then add cashew nuts and fry then until they turn into light golden brown, then add poppy seeds and fry for 1 minute and turn off the flame and make all the ingredients into fine paste], salt according to your taste, 1/4 spoon turmeric, 1 spoon chilly powder, 3 spoons curd.
- Take a pan, heat it then add 4 spoons of ghee and oil to it.
- when the oil heats add onions, fry the onions to light golden brown and then add tomatoes to it, fry them on medium flame until the tomatoes become soft.
- then add ginger garlic paste, mix and fry them until the raw smell decreases then add the masala and dry fruit paste and mix it well.
- Fry all these masala on medium flame for 5 minutes then add salt according to your taste, turmeric and chilly powder, mix them and fry them for 1 minute and add 3 spoons of curd to the mixture, leave i t on medium flame for 3 minutes and add 1 glass of water.
- when the water is boiling first add chicken breast side to the pan and close the lid.
- Flip the chicken to the other side, fry the chicken on both sides evenly until the chicken becomes tender and soft then turn off the flame and serve it.
- It serves best with biryani or rice or pulao.
- I made it with traditional coconut milk pulao, i will add the recipe below to try the combination.
COCONUT MILK pulao :
5 spoons ghee, masala powder, onions 2, green chilies 9, 4 spoons ginger garlic paste,
2 tomatoes, coconut milk 1 liter,salt, turmeric.
Take a pan add 4 to 5 spoon of ghee, when it heats then add masala powder, fry it for 2 minutes or until you can fell the smell of spices, then add onions and chilies, let them fry on medium heat til they become transparent then add ginger garlic paste fry it until raw smell of it fades and then add tomatoes cook them until they soften. Then add a pinch of turmeric and salt to your taste, cook them for 2 minutes. Then add coconut milk to the pan, cook it on medium flame until it come to rolling boiling. Then add 1/2 kg basmathi rice, and close the pan with lid, give it a mix in middle but be careful while mixing so that you don”t break the rice. when the rice is cooked completely add some coriander on the top and turn of the flame, And the very hot and yummy coconut milk Pulao is ready.serve it with onion raita and Murgh musallam.
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