Murg Musallam is literally means whole chicken. The dish was popular among the royal Mughal families of Awadh now state of Uttar Pradesh In India. Ibn Battuta described Murg Musallam as a favorite dish of Muhqammad Bin Tuglaq. The dish was also served in the Delhi Sultanate. The whole chicken is marinated for hours and then stuffed with boiled eggs prepared with Indian Spices.
Amenia, Biriyani House is very common name for people of Kolkata, especially for Muglai cuisine lovers. In our college days we always saved our money to dine there. That time price of Murg Musallam, was beyond our budget.and beside menu card there was a tagline cooked by order, or serves after 2 hour. As grandeur it's name we always wondered it's a dish. After having my job also, I can't able to taste it for its tagline. I never ever get time to plan to order before 2 hours or so ..... Now in USA its very easy to get anything you want for your culinary experiment. Last week in grocery shop I saw twin pack of whole chicken not very big basically young chicken and I don't know it may be my,sub-conscious mind force me up and I thought to gave a try. Small size young chicken is good for this dish. It's cooked thoroughly from inside and outside and taste good. My good man is a food lover so he never said no to any of my culinary experiments,but this time he is also a little anxious. It's need a little preparation but all's well that ends well.
History of Murg musallam ref: Wikipedia
Serves - 2
Preparation Time - 40 minutes+ marination
Cooking Time - 1 hour
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| Marinated Chicken |
Ingredients:-
1 whole young Chicken(cleaned)
2 eggs (boiled and peeled)
2 medium potatoes(cut into big cubes)
1 onion paste
 |
| Frying the chicken |
1 tbsp ginger paste
1 tbsp garlic paste
1 tomato(puree)
1 dried red chili
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| Stuffed chicken |
1 tbsp whole garam masala
(Cardamom. cinnamon stick, clove)
1 tbsp garam masala powder
2 tbsp poppy seed paste
2 tbsp yogurt
 |
| Making gravy |
1 tsp black pepper powder
1 tsp cumin powder
1 tbsp coriander powder
1 tbsp turmeric powder
1 tsp sugar
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| Gravy is ready to add hicken |
1 tsp sugar
4 tbsp butter or ghee
1 tbsp vegetable oil
1 tbsp vegetable oil
Salt for seasoning
Method:-
Marinate chicken with turmeric powder, salt, 1 tsp of ginger paste and garlic paste, 2 tsp of yogurt and 1 tbsp of soft butter. Nicely rub spices inside and outside of the whole chicken. Marinate for minimum 5 hours, overnight is good.
Rub 1 tsp ginger garlic paste and 1 tsp of red chili powder, salt on boiled egg. Pinch slightly skin of eggs with a fork.
Heat oil in a pan,fry potato cubes until light brown. Take it out and keep aside. Then on same oil add boiled egg and fry until golden brown.
In a big skillet or dutch oven heat 2 tbsp of butter,place whole chicken gently.Fry for 5 minutes then turn it over and fry for another 5 minutes. Low the flame to avoid burning the chicken.Take out and keep aside to cool.
When chicken is cool gently stuff fried egg on its cavity, and tie chicken legs and wings with cooking strings.
On the same pan with remaining butter add 1 tbsp of butter and heat it up. Add dried red chili roast a bit then add bay leaf and whole garam masala .Fry until it gives a nice aroma.Add onion paste fry until it change color to yellowish. Add ginger garlic paste fry for 5 minutes.
Add turmeric powder, salt,coriander, cumin, red chili powder and black pepper powder. Fry until oil separates then add poppy seed paste. Fry until raw smell is gone.Add 1 cup of warm water.Cook it to boiling point.
Add fried potato cubes and whole chicken. Cover the lid and cook it in low flame. Turn it once but gently. Cook until chicken is all cooked .
In a bowl add yogurt and garam masala powder and sugar, mix it well. Add this mixture on gravy. Mix it very well. Cook for another 5 to 6 minutes.
Take out in a serving dish. Serve it with hot steamed rice or pulao.
In a big skillet or dutch oven heat 2 tbsp of butter,place whole chicken gently.Fry for 5 minutes then turn it over and fry for another 5 minutes. Low the flame to avoid burning the chicken.Take out and keep aside to cool.
When chicken is cool gently stuff fried egg on its cavity, and tie chicken legs and wings with cooking strings.
On the same pan with remaining butter add 1 tbsp of butter and heat it up. Add dried red chili roast a bit then add bay leaf and whole garam masala .Fry until it gives a nice aroma.Add onion paste fry until it change color to yellowish. Add ginger garlic paste fry for 5 minutes.
Add turmeric powder, salt,coriander, cumin, red chili powder and black pepper powder. Fry until oil separates then add poppy seed paste. Fry until raw smell is gone.Add 1 cup of warm water.Cook it to boiling point.
Add fried potato cubes and whole chicken. Cover the lid and cook it in low flame. Turn it once but gently. Cook until chicken is all cooked .
In a bowl add yogurt and garam masala powder and sugar, mix it well. Add this mixture on gravy. Mix it very well. Cook for another 5 to 6 minutes.
Take out in a serving dish. Serve it with hot steamed rice or pulao.
Happy Cooking :)
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