Murgh Musallam recipe

Its Murgh Musallam (The Royal Dish)

It means well done

and believe me who ever eats will say WELL DONE! 

 It may look like a lot of hard work but let me tell you the end result is WOW! my mum is the best cook in the world.
Murgh Musallam literally means whole chicken. The dish was popular among the Royal Mughal families of Awadh now state of Uttar Pradesh in India.

The main ingredients you need for this :

a whole chicken,
ginger-garlic paste,
red chilli powder and salt.

Give it a try once and I am 100% sure it will be your go-to dish.

It is impress your loved ones dish!

Ok lets get started and not waste anymore time. There are so many different ways to cook this dish but today I will show you how to cook Rice stuffed Murgh Musallam enough for eight people.
But if you have company of 4 people please just go half of everything and you will not go wrong.

You will need following ingredients:

 1: MARINATION INGREDIENTS:

Whole chicken 2 (1KG each)
Ginger garlic paste 2tbsp heeped
THICK GREEK Yogurt 1/2 cup
Lemon juice 4tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1tsp
All spices 1tsp
Black pepper powder 1/2 tsp
Salt 1 1/2tsp heeped
Oil 2tbsp






OK now what you need to do is take the chicken and prick it with a knife.
Take a seperate bowl and add yogurt, ginger garlic paste, lemon juice, red chilli powder, salt, turmeric powder, all spices, black pepper powder, oil and marinate the chicken.Cover the marinated chicken and keep aside for about one hour. For best results keep the marinated chicken in the fridge overnight.

 2: Ingredients for chicken stuffing:

Rice 2cups

Eggs 4 boiled (opetional)

Almonds 15 without skin (opetional)
Food colour (YELLOW) 1/4 tsp

Salt 1tbsp heeped

Boil the rice about 80% with 1tbsp of salt and add the food colour.

In a seperate bowl, add the rice, eggs, almonds. Mix and keep it aside.

Stuff the chicken with 1/2 cup of rice and press it in hard so that stuffing does not fall out. With a rubber band, tie up the legs and use skewers to hold the chicken together.

3: Ingredient for sauce:

Onions 2 large finely sliced

Red chilli powder 1tsp

Turmeric powder 1/2tsp

Oil 3tbsp

Salt 1/2 tsp

Black pepper powder 1/2 tsp

Tomatoe puri 3tbsp

Ginger & garlic paste 1tbsp

Yogurt 1/2 cup

 Take a frying pan, add oil and onions and cook them till dark golden on high flame. 

Now lower the flame to medium add ginger and garlic paste, mix it. 

Add 1/2 cup of water, red chilli powder, turmeric powder, crushed black powder, salt, yogurt, tomatoe paste and cook till sauce is smooth.

The final part:

 Spread the sauce all over the chicken in a baking tray (Grease the tray)
 Pre-heat the oven for 15 mins at gas mark 6, 200c and 400f.
 Keep checking the chicken and pick up the any excesdive water from the tray and pour it all over the chicken so it stays moist at all times.

Once the chicken is cooked, remove the skewers and rubber bands. On the platter, decorate the remaining rice and place the chicken in the centre with two eggs cut in half and placed on the sides.
 Garnish green chillies, sliced almonds and fresh coriander.

 

Serve Murg Musallam with Naans on the bed of Rice.