Name: Murg Mussalam recipe by Soma Pradhan at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 1 - Whole chicken; 200 grams - Curd; 2 tablespoon - Tandoori masala; Juice of 2 lime; 2 tablespoon - Ginger garlic paste; 1 tsp - Red chili powder + 1 tsp Kashmiri red chilli (for coloring); 1 tsp - Turmeric powder; Salt to taste; 2 teaspoon - Olive oil; Stuffing : 2 - Big onions, chopped; ½ Cup - Chopped almonds; ½ Cup - Chopped pistachio; ½ cup raisins or black currants; Gravy : 1 - Onion, finely chopped; 2 - Tomatoes, pureed; 1 tablespoon - Almonds; 1 tablespoon - Cashew; 1 tablespoon - Poppy seeds; Whole dry spices like whole black pepper corn, cloves and green cardamom.; Salt to taste; 2 tablespoon - Ghee or clarified butter

ABOUT Murg Mussalam RECIPE

Murg Mussallam used to be the diet of the Emperors and the Royal Staff and was prepared only in the Royal Kitchen some hundreds years back. The Whole Chicken was cleaned and marinated and stuffed with Minced Lamb and Boiled Egg and Assorted Dry fruits which was then oven roasted to perfection and served with some fragrant rice. However, it has become a very common dish today and still the favorite pick of many Connoisseurs. I have dropped minced lamb from the recipe as it becomes too heavy for my stomach. Also, I have added pistachios for a richer color along with almonds in the stuffing. Add some raisins or black currants for giving a sweet taste. I cooked in normal clay pot on a gas stove as having a tandoor is not possible for everybody to get the earthiness in the taste.

Ingredients Serving: 6

1 - Whole chicken
200 grams - Curd
2 tablespoon - Tandoori masala
Juice of 2 lime
2 tablespoon - Ginger garlic paste
1 tsp - Red chili powder + 1 tsp Kashmiri red chilli (for coloring)
1 tsp - Turmeric powder
Salt to taste
2 teaspoon - Olive oil
Stuffing : 2 - Big onions, chopped
½ Cup - Chopped almonds
½ Cup - Chopped pistachio
½ cup raisins or black currants
Gravy : 1 - Onion, finely chopped
2 - Tomatoes, pureed
1 tablespoon - Almonds
1 tablespoon - Cashew
1 tablespoon - Poppy seeds
Whole dry spices like whole black pepper corn, cloves and green cardamom.
Salt to taste
2 tablespoon - Ghee or clarified butter

Instructions

Make Deep cuts in the chicken.
Mix curd, tandoori masala, salt, ginger garlic paste, red chili powder, turmeric powder, kashmiri red chili powder & lime juice.
Heat oil in a pan. Cook onions till it turns pink. Add almonds and pistachio. Mix and keep aside.
Stuff the chicken with the above mixture and boiled eggs (You can skip it or add 2 boiled eggs). Tie the legs and wings together so the stuffing does not fall of while getting cooked in the gravy.
Blanch Almonds and roast poppy seeds. Grind to fine paste using little water. Keep Aside.
Make puree of tomatoes and mix it with the leftover marinade.
Heat ghee in a pan. Add all the whole spices. Add onions and cook till it turns brown.
Add almond, cashew paste, tomatoes and cook for 5 to 6 minutes. Add the remaining marinate of curd.
Add the whole stuffed chicken and 1 glass of water. Cook till chicken is nicely done.
Served with some saffron pillaf and salad.

Similar Recipes