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Photo of murg mussallam by Swati Mookherjee at BetterButter
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murg mussallam

May-29-2017
Swati Mookherjee
360 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT murg mussallam RECIPE

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 spices.it is indeed a dish to make ur guest "be impressed"

Recipe Tags

  • Non-veg
  • Hard
  • Dinner Party
  • Awadhi
  • Simmering
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. 1 whole chicken
  2. ghee 1 cup or 1/2 cup ghee+1/2 cup oil
  3. salt water 1 bowl
  4. For marination-
  5. 100gm gg paste
  6. 1 tspn chilly pwdr
  7. 1/2 tspn turmeric
  8. 1 tspn garam masala paste
  9. 1 tspn white pepper pwdr
  10. lime juice 1/2 cup
  11. For filling-
  12. eggs 2/3
  13. 100/150 gm mutton/chicken mince
  14. ghee
  15. 1/2 sliced onion
  16. 2 tblspn gg paste
  17. 1 tspn garam massala pwdr
  18. 1 tspn white pepper pwdr
  19. salt
  20. Chopped coriander 1/2 cup
  21. chopped pudina 1/3 cup
  22. raisins 12/15
  23. red chilly pwdr 1 tspn
  24. For gravy-
  25. ghee
  26. onion 2 finely sliced
  27. tomatoes 2 chopped
  28. yogurt 1 cup
  29. cumin pwdr 1 tspn
  30. coriander pwdr 1 tspn
  31. a paste with-
  32. almond 12/15(dry roasted )
  33. cashews 8/10(dry roasted)
  34. pistachio 8/10(dry roasted)
  35. raisin 8/10
  36. poppy seeds 1 tspn(dry roasted)
  37. cinnamon 2 stick( dry roasted)
  38. green cardamom 7/8(dry roasted)
  39. black cardamom 2(dry roasted)
  40. cloves 6/7(dry roasted)
  41. red chilly 6/7(dry roasted)
  42. star anis 2(dry roasted)
  43. mace and nutmeg (dry roasted)

Instructions

  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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