Murg Musallam is a classic royal Mughlai dish, succulent whole chicken cooked to absolute perfection. It has got its name from the fact that it is made with whole chicken, ‘Musallam’ mean ‘whole’ or ‘complete’. It is one of the integral parts of Mughlai cuisine, carried over several generations.
I am from Bihar (which falls in the eastern region of India), and Mughlai cuisine is essential part of the muslim households. We have grown up relishing those, Murg Musallam is given special importance probably because of its rich taste and the way it is made. Earlier on it was a must for a groom to be served Murg Musallam at his wedding, although the practice has seen a decline but still it is very much popular.
Fast forward to today, this delicacy is a rarity in normal days as it takes a lot of effort and time, I have seen my mom making it forever. I was barely into cooking before my marriage, trying my hands on Murg Musallam was a far-fetched dream. But after my marriage I had been challenging myself every day, I made sure to learn this delicacy from my mom. So when I visited my mom’s place this time, I made it in her presence. And, it was a success!
This is an absolute no-fail method, a bit time consuming but with the right process and preparation it can be tamed quite easily. You can also check out some other Mughlai dishes (Chicken Korma, Mutton Korma, Keema Matar, Mutton Chop)
Murg Musallam | How to make Murg Musallam
Preparation Time- 2hrs
Cooking Time- 1hr
Chicken- 1 (whole, skinless)
Garlic paste- 1tblspn
For the stuffing
Eggs- 3 (boiled, fried)
Cashews- a handful
Almonds- a handful
Raisins- a handful
Onions- 1( fried, crushed)
lemon juice- 1tspn
salt- to taste
For the Spice Paste
Onion- 3 (finely sliced, fried)
onion- 2 (chopped, roughly)
Mace- few strands
Ginger- 1’inch stick
Garlic- 3 pods
Cinnamon- 1 inch stick
Poppy Seeds- 2tspn
Chilli Powder- 2tspn
Pepper Powder- 1tspn
Bay leaves- 2
Clarified Butter- 3-4tspns
salt- to taste
1. Wash the chicken properly and clean the inside. Prick holes in the chicken with the help of a fork.Apply Curd and Garlic Paste and rub over it nicely. Let it sit for marination for 2hours.
2. Boil the eggs, peel them and fry them. Thinly slice the onions for frying and fry until golden brown. Heat ghee in a pan and fry the dry fruits for the stuffing. In a bowl take eggs, mix dry fruits, salt, sugar and lemon juice.
3. Stuff the hollow part of chicken with eggs and dry fruit mixture, seal the end of the chicken with an egg. Tie the chicken properly so that the stuffing doesn’t come out.Heat Ghee in a non-stick pan and fry the chicken on all sides until golden brown.
4. Gather the ingredients for the spice paste, chop ginger, garlic and onions roughly. Blend everything under the spice paste including the fried onions.
5. Heat oil in a Kadai, add the spice paste. Add Red chilli powder. Add black pepper powder. Add salt, bay leaves and saute the mixture until it leaves oil.
6. At this stage add curd and stir for another 5 minutes. Now in a pressure cooker place half of this mixture at the bottom, place the chicken, add rest of the misture, one cup water and close the lid and let it cook for 2 whistles and then simmer the flame for 15 minutes before turning off.
7. Open the lid and adjust the consistency of the gravy. Voila! Murg Musallam is ready for you to relish. It is best enjoyed with Paratha or naan.
Tip: Prick a knife at the leg portion to see if it is soft enough for the knife to go easily, if it is not done it requires few more whistles.
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