Murgh Musallam Recipe

Murgh Musallam Recipe

Description:

Murgh Musallam is an exquisite Mughlai dish that translates to “whole chicken” in Urdu. It is a grand and flavorful preparation where a whole chicken is marinated, stuffed, and cooked in a rich, aromatic gravy. This dish is steeped in Mughal culinary traditions, known for its opulence and use of fragrant spices and nuts.

Appearance:

Murgh Musallam has a majestic appearance, with a whole chicken marinated and cooked to perfection, served in a luxurious gravy. The chicken is typically garnished with almonds, cashews, and boiled eggs, enhancing its regal presentation. The gravy is thick and velvety, often adorned with a sprinkling of fresh coriander leaves and saffron strands. The dish’s vibrant colors and ornate presentation reflect its royal Mughlai heritage.

Aroma:

The aroma of Murgh Musallam is tantalizing and aromatic, filled with the scent of a blend of whole spices such as cloves, cardamom, cinnamon, and bay leaves. As the chicken cooks, the fragrant spices mingle with the rich aroma of sautéed onions, garlic, and ginger, creating a complex and inviting fragrance. The nutty essence of almonds and cashews adds a luxurious touch, while the saffron imparts a subtle floral note. The overall aroma is decadent and inviting, promising a lavish dining experience.

Flavour Profile:

Murgh Musallam offers a rich and intricate flavor profile that reflects the depth of Mughlai cuisine. The tender chicken, marinated and stuffed with a mixture of minced meat, nuts, and aromatic spices, is cooked to perfection. The gravy, made from a base of yogurt, cream, and tomato puree, is infused with the flavors of the marination. The spices, including cumin, coriander, and garam masala, provide a warm and spicy undertone. The addition of nuts and saffron adds sweetness and depth, balancing the spices’ heat. The overall taste is decadently rich, with a harmonious blend of creamy, nutty, and aromatic flavors.

Texture:

The texture of Murgh Musallam is luxurious and varied. The chicken is tender and succulent, with the meat falling off the bone effortlessly. The gravy is thick and creamy, coating the chicken pieces evenly. The addition of nuts adds a slight crunch, while the saffron threads provide a delicate texture and flavor. Each bite offers a combination of soft, melt-in-your-mouth chicken and a velvety smooth gravy, creating a delightful sensory experience.

Conclusion:

Murgh Musallam is a dish that epitomizes the grandeur and richness of Mughlai cuisine. Its ornate presentation, complex flavors, and luxurious textures make it a standout dish for special occasions and festive gatherings. Murgh Musallam reflects the culinary finesse of the Mughal era, showcasing a perfect balance of spices, nuts, and creamy elements. Whether served with naan, rice, or roti, Murgh Musallam promises a dining experience that is both regal and deeply satisfying, making it a favorite among connoisseurs of Indian cuisine.

Instruments Required:

1. **Large Mixing Bowl**: For marinating the chicken.

2. **Skillet or Frying Pan**: For cooking the chicken.

3. **Spatula**: For stirring and flipping the chicken.

4. **Measuring Spoons and Cups**: For accurate measurements of ingredients.

5. **Knife and Cutting Board**: For chopping onions, tomatoes, and herbs.

6. **Heavy-bottomed Pan with Lid**: For cooking the gravy.

7. **Blender or Food Processor**: For making the spice paste.

8. **Kitchen Twine (optional)**: For tying the chicken.

Ingredients:

– 1 whole Chicken (about 1.5 kg)

– 1 cup Yogurt

– 2 large Onions, finely sliced

– 2 Tomatoes, finely chopped

– 2 tbsp Ginger-Garlic Paste

– 1/2 cup Cashew Nuts, soaked in warm water

– 1/4 cup Fresh Cream

– 1/4 cup Milk

– 1 tsp Saffron Strands, soaked in 2 tbsp warm milk

– 2-3 Green Chilies, slit

– 1 tsp Red Chili Powder

– 1 tsp Turmeric Powder

– 1 tsp Garam Masala

– 1 tsp Cumin Powder

– 1 tsp Coriander Powder

– 1/2 tsp Cardamom Powder

– Salt to taste

– 2 tbsp Ghee or Cooking Oil

– Fresh Coriander Leaves for garnish

Instructions:

Marinating the Chicken:

1. Rinse the whole chicken thoroughly and pat it dry with paper towels.

2. In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, cardamom powder, salt, and half of the fresh cream. Mix well to form a smooth marinade.

3. Rub the marinade all over the chicken, making sure to coat it evenly inside and out. Cover the bowl and refrigerate for at least 2 hours, preferably longer (4-6 hours or overnight) for better flavor absorption.

Cooking the Chicken:

1. Heat ghee or cooking oil in a heavy-bottomed pan or skillet over medium heat.

2. Add the finely sliced onions and sauté until they turn golden brown.

3. Remove half of the browned onions from the pan and set them aside for later use as a garnish.

4. Add the marinated whole chicken to the pan. Cook on medium-high heat for 5-7 minutes on each side, until the chicken is lightly browned all over.

5. Reduce the heat to low. Cover the pan with a lid and let the chicken cook for about 30-40 minutes, or until it is cooked through and tender. Flip the chicken occasionally and baste it with the marinade to ensure even cooking.

Making the Gravy:

1. While the chicken is cooking, prepare the spice paste by blending soaked cashew nuts with milk until smooth.

2. Once the chicken is cooked, add chopped tomatoes, slit green chilies, and the remaining fresh cream to the pan. Mix well.

3. Add the cashew nut paste to the pan and stir to incorporate.

4. Cook uncovered for another 5-7 minutes on low heat, stirring occasionally, until the gravy thickens slightly.

Serving Size:

This recipe serves approximately 4-6 people.

Serving:

1. Transfer the cooked Murgh Musallam to a serving dish.

2. Garnish with the reserved browned onions and fresh coriander leaves.

3. Serve hot with naan, roti, or steamed rice.

Enjoy your flavorful Murgh Musallam!