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How to make Murgh Musallam - Chicken subtly flavoured with Indian spices and cooked in onion based gravy.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken whole, Cumin seeds (जीरा)

Cuisine : Moghlai

Course : Main Course Chicken

Murgh Musallam
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Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

You can also find more Main Course Chicken recipes like Chicken Grilled with Apple and Leek, Murg Pepper, Achari Murgh, Dragon Chicken.

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Murgh Musallam Recipe Card

Murgh Musallam
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Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Select Taste

Ingredients for Murgh Musallam Recipe

  • Chicken whole 800 grams

  • Cumin seeds 1 tablespoon

  • Mace 2 strands

  • Nutmeg powder 1 pinch

  • Green cardamoms 4

  • Cloves 5

  • Cinnamon 1 inch stick

  • Ginger-garlic paste 2 tablespoons

  • Browned onion paste 2 tablespoons

  • Green chilli paste 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Yogurt 3 tablespoons

  • Salt to taste

  • Oil 3 tablespoons

  • Bay leaves 2

  • Green chillies 2

  • Onions chopped 3 large

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Make a paste of two teaspoons cumin seeds, mace, nutmeg, cardamoms, cloves and cinnamon.

Step 2

In a bowl mix together ginger-garlic paste, brown onion paste, green chilli paste, ground spices, red chilli powder, turmeric powder, yogurt, salt and one tablespoon oil. Marinate the chicken in this above mixture for three to four hours in the refrigerator.

Step 3

Heat the remaining oil in a deep pan, add the remaining cumin seeds, bay leaves and green chillies and sauté for a minute. Add the onions and sauté till they are lightly browned. Add the marinated chicken along with the marinade. Sauté, stirring lightly till the oil begins to separate. Add just enough water to cover the chicken, adjust salt and cook till the chicken is done. Transfer into a serving dish, sprinkle garam masala powder and garnish with coriander leaves.

Step 4

Serve hot with naan or rice.

Also try out these recipes from Moghlai Cuisine like Murgh Musallam, Malai Kabab, Dal Pakhtooni, Chicken Pulao With Yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.