Murgh Musallam Recipe

Murgh Musallam Recipe (NON-VEG RECIPE)

Murgh means “chicken,” and musallam means “whole,” so murgh musallam literally translates to “chicken whole,” which, um, turned around is obviously “a whole chicken.” You get it.

This is a dish that was created in imperial kitchens during India’s Mughal era. Mughlai dishes are such a treat because they’re so rich and decadent (see also: chicken korma, egg korma, shami kebab).

Murgh musallam is typically marinated in a paste made up of yogurt, spices, nuts, white poppy seeds, and caramelized onions. We’re making the marinade much simpler by using my pre-made onion masala.

To make this chicken, you mix a bunch of ingredients to form a marinade, and then you spread that all over the chicken and let it marinate overnight. After that, you cook the chicken in an instant pot, quickly broil the whole chicken (for appearances) and then reduce the gravy at the bottom of the pot. You can make it as thick as you’d like and spread it over the chicken for more flavor:

Ingredients:

• 2 kilograms chicken

• 3 onion

• 20 almond

• 1 tablespoon poppy seeds

• 1 teaspoon ginger paste

• 1/2 teaspoon turmeric

• 1 teaspoon coriander powder

• 1 teaspoon garam masala powder

• 4 tablespoon fresh cream

• 1/2 bunch coriander leaves

• salt as required

• 6 tablespoon vegetable oil

• 3 tomato

• 10 cashews

• 1 tablespoon cumin seeds

• 2 teaspoon red chili powder

• 1 teaspoon powdered black pepper

• 1 teaspoon cumin powder

• 1 cup yogurt (curd)

• 2 tablespoon butter

• 2 slit green chilies

Recipe:

• Step 1

  Dry roast almonds and cashew nuts. When the cashew nuts begin to brown add cumin seeds and poppy seeds. Roast till the poppy seeds turn brown.

• Step 2

  Grind the roasted ingredients with little water to form a paste.

• Step 3

  Heat oil in a non-stick vessel. Add onions and fry till translucent, then add ginger garlic paste. Fry till the onions start to brown.

• Step 4

  Then add turmeric powder, red chili powder, garam masala powder, cumin powder, coriander powder, black pepper powder.

• Step 5

  Add tomatoes and some water. Close the lid and cook till the tomatoes dissolve.

• Step 6

  Add the almonds cashew poppy seeds paste. Cook till oil starts oozing from the sides.

• Step 7

  Then add salt followed by curd and cook for 2 mins.

• Step 8

  Add chicken and some water. Close the lid and cook for 15 to 20 mins till the chicken becomes tender.

• Step 9

  Add fresh cream, butter, Coriander leaves, and green chilies. Close the lid and cook on sim for 2 mins. For a detailed description. You can watch a video for this recipe on my channel "Yummy Hommy Food" on YouTube.