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Murg Musallam is an authentic #ChickenCurryRecipe from Mughlai Cuisine. This #MurgMusallam is made by stuffing the whole chicken with chicken mince and simmered in a delicious onion and tomato-based gravy. You can now make this royal #MurghMusallam with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Murg Musallam Recipe:
Whole Chicken - 1 no (900gms-1200gms)
Salt - As Needed
Kashmiri Red Chilli Powder - As Needed
Oil - For Coating + For Frying
For Stuffing:
Oil - 3 tbsp
Onion (finely chopped) - 1 no
Green Chilli (finely chopped) - 1 no
Ginger Garlic Paste - 1 tbsp
Kashmiri Red Chilli Powder - ½ tsp
Garam Masala - ½ tsp
Salt - ½ tsp
Chicken Mince (coarse) - 250 gms
Coriander Leaves (chopped) - 2 tbsp
Mint Leaves (chopped) - 2 tbsp
Mixed Nuts (chopped) - 10 nos
Raisins - 2 tbsp
Boiled Eggs - 2 nos
For Gravy:
Oil - 3 tbsp
Cardamom - 3 nos
Mace - 1 no
Cumin Seeds - 1 tsp
Onion (finely chopped) - 3 nos
Ginger Garlic Paste - 1 tbsp
Tomato (finely chopped) - 4 nos
Salt - 2 tsp
Kashmiri Red Chilli Powder - 1 tsp
Turmeric Powder - ½ tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - ½ tsp
Water - 2 Cups
For Paste:
Almonds (without skin) - 10 nos
Cashew Nuts - 10 nos
Poppy Seeds - 2 tbsp
Water - ½ Cup
For Finishing:
Fresh Cream - ¼ Cup
Kewra Water - 1 tbsp
Saffron (soaked) - A Few Strands
Almond (sliced) - As Needed
Silver Leaf - Optional
Cooking Instructions:
1. For the mince, heat oil in a kadai and add the onions. Fry them until light golden.
2. Add the ginger-garlic paste and green chillies and fry until no longer raw in aroma.
3. Add the mint and coriander leaves, chopped nuts and raisins and mix well.
4. Add the powdered spices, salt and mince and mix well to prevent from becoming a lump.
5. Cook the mince half done and set aside.
6. Make slits on the whole chicken carcass and rub with oil, salt and red chilli powder.
7. Stuff the mince in the cavity along with the boiled eggs.
8. Use a string and tie up the chicken to enclose the mince well.
9. Heat oil, in a pot and add the chicken trussed chicken carcass and get a brown colour on all sides by frying in hot oil for less time, we don’t want to cook the chicken, just browning the outside. About 4-5 mins per side.
10. Drain the chicken and set aside.
11. To make the paste, dry roast the de-skinned almonds and cashew nuts until slightly brown. Add the poppy seeds and roast further for 2 mins.
12. Blend to a smooth paste with water and set aside.
13. For the gravy, heat oil in a kadai, add the whole spices and add the onions. Brown them, lightly.
14. Add the ginger-garlic paste and fry until no longer raw in aroma.
15. Add the tomatoes and cook until completely mashed and add the salt, powdered spices.
16. Mix well and add 2 cups of water.
17. Add the prepared paste and bring to a boil.
18. Add the chicken and reduce the flame. Cook covered for 30 mins while stirring occasionally. Flip the chicken after 20 mins. Keep basting with the gravy.
19. Once the chicken is cooked and tender. Remove it from the gravy.
20. To finish the gravy, blend it smooth and add the cream, kewra water and saffron and mix well, prepare a thick and saucy consistency.
21. Plate the chicken and cut the strings. Top with the gravy, silver leaf and chopped nuts.
Cooking Tips:
1. The vessel used to prepare the chicken must be large enough to hold the hold chicken.
2. The chicken must be tied well to prevent any spillage of the mince that is stuffed inside.
3. Frying the chicken must be in hot oil.
4. To remove almond skins, boil them in water for 5 mins and peel off the skin.
5. The saffron can be soaked in 2 tbsp of warm water.
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