Authentic Murgh Musallam
Murgh Musallam, a delightful and aromatic dish originating from the Mughlai cuisine of the Indian subcontinent, is a sumptuous treat for any occasion. Its rich blend of spices, tender chicken, and creamy gravy makes it a favourite among food enthusiasts. According to folklore, back then when Murgh Musallam was prepared for the Royals, the preparation for it would starts 100 days before. Why 100 days?….
Because they would make it with 100 chickens and each day one of the chicken would be cut and mixed with chicken food and feed to the other chickens and at the end of it ,the final chicken would be used to make Shahi Murgh Musallam. we are not going to wait for 100 days. So lets make it now.
Ingredients of Murgh Musallam:
One Whole Chicken Of 1 kg
For First Marination of Murgh Musallam:
1.) A large pinch of Saffron
2.) Screw pine essence (2 tbsp)
For Second Marination of Murgh Musallam:
1.) 1/4 cup Desiccated Coconut
2.) 2-3 tbsps Poppy Seeds
3.) 3-4 tbsps Chironji
4.) 2 tbsps Coriander seeds
5.) 1/2 tsp Cumin Seeds
6.) 1 inch Cinnamon Sticks
7.) 8-10 Black peppercorns
8.) 2-4 Cloves
9.) 6-8 Green Cardamoms
10.) 1/4 cup Water
11.) 1 1/2 cup Yogurt
12.) 2 tbsp Browned Onion paste
13.) 1 tbsp Ginger paste
14.) 1 tbsp Garlic paste
15.) 1 1/2 tbsp Red chilli powder
16. ) 1/2 tsp Turmeric powder
17.) Salt to taste
For Stuffing of Murgh Musallam:
1.) 1 Cup Chicken Mince
2.) Salt to taste
3.) 1 tbsp Ginger paste
4.) 1 tbsp Garlic paste
5.) 8-10 blanched Almonds
6.) 4-5 boiled Eggs
7.) 1 tsp Red chilli powder
8.) 1 tsp Cumin powder
9.) 1 tsp Garam masala powder
10.) 2-3 tbsp fried onion
11.) Few Mint leaves
On Stove:
2-3 tbsp ghee
Instructions of Murgh Musallam:
1.) 1st time marination:
* Take a whole chicken and wash it completely then removes skin and fat.
* Take a fork and prick the entire chicken with a it , so that marinade seeps the chicken very
well.
* Take a small bowl, put 1 large pinch of Saffron and 2 tablespoons of Screw pine essence in it.
Mix it very well.
* Now we have to rub the saffron and Screw pine mix on the chicken nicely inside-out.
* We have marinate the chicken very well and now refrigrate the chicken for 30 minutes. The
chicken is marinated.
2.) Preparing and dry roast some masala :
* Take a pan for roasting the masala .Put it on a gas stove. Now start dry roast procedure.
* Take about 1/4 cup of dasiccated coconut and dry roast it tills it gets a slight golden brown
colour. Transfer it into a big bowl.
* Now add some poppy seeds and roast them. When poppy seeds roast well to transfer it too.
* Take about 3-4 cup of chironji and roast them. This is very important ingredients to give the
Murgh Musallam. When it gets roast, transfer it too.
* Take 2 tablespoons of coriender seeds, 1/2 tablespoons of cumin,1 inch cinnamon stick, 8-10
whole blackpepper corns, 2-4 cloves, 6-8 green cardamom. Now roast it till they are nice and
fragrant. Now turn off the gas and transfer the masala into the same bowl. And mix it altogether.
* Now grind it. Take grinding jar ,put masala and water in it and grind it. Make a smooth
paste.
3.) Prepare the marinade :
* Take a big bowl. Put the yogurt and some of the masala we just made in it.Add 2 tablespoon of
brown onion paste,1 tablespoon giner paste, 1 tablespoon garlic paste .
* Add some powdered masala. Add 1 teaspoon of turmeric powder and 1 teaspoon of red chilli powder in it. And also add some salt to taste. Mix it very well. So that the spices blend with yogurt completely.
4.) 2nd time Marination :
* Take a big bowl.Place the chicken in it.
* Add the marinade over the chicken and marinate the chicken.Now chicken is well marinated.
* Now again refrigrate the for 30 minutes. The chicken is Marinated.
5.) Prepare the Stuffing for it:
* Take a big bowl
* Take 1 cup of chicken minced and add some salt in it. Add some ginger-garlic paste and 8-10
blanched almonds. Put all these into bowl.
* Take 5 boiled egg and roughly chopped it for stuffing. Add 1 teaspoon of red chilli powder,
1 teaspoon of cumin powder, 1 teaspoon of garam masala , add some brown onions and fresh mint
leaves over chopped eggs. Now mix it very well.
* Now take a chooped eggs mix and put the egg mix into the big bowl . And again, mix the minced
with egg mix . Mix it altogether. Now stuffing is ready.
6.) Cooking the Chicken :
* Take 1 boiled egg and coat it with previously prepare stuffing mixture.
* Take that marinated chicken and put the mixture into cavity part of the chicken. Make sure
stuffing is sealed enough. You can also tied it with thread.
* Take a big handi. Add 3 tablespoons of ghee in it and heat them and now gently placed the
chicken inside it. Add all the marination on the top.
* Now we Will sear this on high heat on the both sides. Use two spoons to flip it. So this is done.
* Now let’s prepare to the seal this handi, we will stick some dough on the lid. Stretch it well
like how we prepare handi for them. Now, we will cover the lid with dough. Reduce the flame.
And now let’s seal it.
* After sealing it well. Now remove it from gas stove. Place the tawa over gas stove and put the
sealed handi over the tawa. Put the gas on low flame for about 60 minute. Now chicken will cook
slowly and all the flavours will be infused in the chicken. Our Murgh Musallam will be ready.
* It is about 60 minute and our Murgh Musallam will be ready by now. Now let’s turn off the gas
and open it.
* Now, our Dum chicken is ready. Its really well cooked and you get nice aroma of it.
Serving :
Now let’s serve it.
Take two big spoons to gently lift it out and placed it. Add the gravy on the top. Now its time to garnish it with a few boiled egg slices, some brown onions and few mint leaves.
