murg mussallam | How to make murg mussallam

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BySwati Mookherjee
Created on 29th May 2017
  • murg mussallam, How to make murg mussallam
murg mussallamby Swati Mookherjee
  • murg mussallam | How to make murg mussallam (1 likes)

  • 0 reviews
    Rate It!
  • By Swati Mookherjee
    Created on 29th May 2017

About murg mussallam

the famous dish created by the chefs of the royal house of Avadh....Mussallam is very,very rich and obviously tidious to cook,but after u putting in ur mouth u would have must understand that,that's is worthy.this is a dish with full chicken, stuffing mince and boiled egg inside it with enormous flovured and rich is indeed a dish to make ur guest "be impressed"

murg mussallam is a delicious dish which is liked by the people of every age group. murg mussallam by Swati Mookherjee is a step by step process by which you can learn how to make murg mussallam at your home. It is an easy recipe which is best to understand for the beginners. murg mussallam is a dish which comes from Awadhi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering murg mussallam takes 360 minute for the preparation and 40 minute for cooking. The aroma of this murg mussallam make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then murg mussallam will be the best option for you. The flavor of murg mussallam is unforgettable and you will enjoy each and every bite of this. Try this murg mussallam at your weekends and impress your family and friends.

  • Prep Time6Hours
  • Cook Time40mins
  • Serves6People
murg mussallam

Ingredients to make murg mussallam

  • 1 whole chicken
  • ghee 1 cup or 1/2 cup ghee+1/2 cup oil
  • salt water 1 bowl
  • For marination-
  • 100gm gg paste
  • 1 tspn chilly pwdr
  • 1/2 tspn Turmeric
  • 1 tspn garam masala paste
  • 1 tspn white pepper pwdr
  • Lime juice 1/2 cup
  • For filling-
  • eggs 2/3
  • 100/150 gm mutton/chicken mince
  • ghee
  • 1/2 sliced onion
  • 2 tblspn gg paste
  • 1 tspn garam massala pwdr
  • 1 tspn white pepper pwdr
  • Salt
  • Chopped coriander 1/2 cup
  • chopped pudina 1/3 cup
  • raisins 12/15
  • red chilly pwdr 1 tspn
  • For gravy-
  • ghee
  • onion 2 finely sliced
  • Tomatoes 2 chopped
  • Yogurt 1 cup
  • cumin pwdr 1 tspn
  • coriander pwdr 1 tspn
  • a paste with-
  • almond 12/15(dry roasted )
  • cashews 8/10(dry roasted)
  • pistachio 8/10(dry roasted)
  • raisin 8/10
  • poppy seeds 1 tspn(dry roasted)
  • cinnamon 2 stick( dry roasted)
  • green cardamom 7/8(dry roasted)
  • black cardamom 2(dry roasted)
  • cloves 6/7(dry roasted)
  • red chilly 6/7(dry roasted)
  • star anis 2(dry roasted)
  • mace and nutmeg (dry roasted)

How to make murg mussallam

  1. clean the chicken and remove the skin,make gashes on the chicken then dip in salt water for 30 min
  2. put out from the salt water and mix all the ingredients of marination,and rub on the chicken and put ths marinade inside the slited portions properly,keep in fridge fir 4/5 hours
  3. make ths fiiling. boiled the eggs and fry those, keep aside
  4. now heat ghee in pan add onionand saute over medium heat until transparent, add mince, fry. add gg paste and other ingredients(except leaves) and bhuno until mince is cooked,if necessary add little water. at last add the chopped leaves
  5. keep out the chicken. stuff the abdominal cavity of chicken from the tail end;half of one portion of mince and whole egg and then again mince,then egg.
  6. then double up the leggs,ensuring that the drumsticks cover the opening through which filling was stuffed
  7. take a thread,start from round the neck, cross the thread and tie the legs tightly, the again go to the neck and make knot at backside
  8. making gravy- add ghee in pan,heat it throw onion,fry untill brown,then adf tomatoes, saute untill melt.then add the paste saute add salt, oil will comes out from side,then add curd,cumin and coriander pwdr
  9. now add the tied chicken into it putting the breast side down,kee frying with a lid.
  10. make sure that after intervals put some gravy over the top of the chicken and rotate it
  11. flip the chicken when the breast part will thoroughly cooked. again follow the same procedure and let it cooked properly, keeping the lid
  12. when the gravy will be in desirex consistency and chicken will cook switch off the gas
  13. serve hot

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