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Murg Mussallam

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Murg Mussallam

	4.0 Stars based on 48 Reviews
Author : Admin	Published On : Sep 27, 2007
Preparation Time: 7 min	Recipe Type : NonVeg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Chicken

Description : Murg Mussallam Recipe made easy, learn how to make Murg Mussallam Recipes at home.

Recipe of Murg Mussallam
Ingredient Name	Unit	Quantity

Almonds	grams	30
Black Pepper	grams	5
Chilli powder	grams	5
Cinnamon	grams	5
Ghee	grams	250
Cardamom	grams	8
Chicken (whole)	grams	1000
Chironji	grams	20
Cloves	clove	8-10
Coriander seeds	gallons	20
Cumin seeds	grams	20
Curd	grams	250
Desiccated Coconut	grams	50
Eggs	number	4
Garlic	clove	4
Ginger	piece	2
Kewra jal	tsp	1
Onions	number	4
Papaya (raw)	grams	25
Poppy seeds	grams	5
Saffron	pinch
Saffron colour (edible)	pinch
Salt	to taste
Silver leaves	number	2
Directions \| How to make Murg Mussallam

Clean and wash chicken. Take care to wash the inside well. Prick all over with the Fork, Grind the raw papaya to a paste. Apply it with salt on the chicken rubbing it in well. Marinate for 2 hours. (If a broiler chicken is being used then there is no need to marinate in the papaya paste). Meanwhile, finely slice the onions and fry in ghee till golden brown. Remove and grind half the onions to a paste and keep aside. Also grind garlic and ginger to a paste. Lightly roast ingredients of Masala A and B separately on a griddle and grind to a paste. For the stuffing, hard boil 4 eggs, chop and keep aside. Blanch and peel the almonds and cut into the slivers. Keep aside. Now, remove the papaya paste off the chicken completely. Dissolve the saffron colour in kewra jal and apply on the chicken rubbing inside also. In a bowl, mix masala A and B in the curd and blend well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes. Then mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken. Truss the chicken by bringing the wings and legs close to the body and tie with a thread. Put a lagan or patili on fire and pour ghee which was used for frying the onions and the chicken along with the marinade. Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread. Place the silver leaves on the chicken and garnish with almond slivers. Serve hot with the warqui paratha or sheermal.

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Murg Mussallam

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Submitted Date:	Jan 24, 2012
Submitted By:	Lata Chaubal
Comments:	Please let me know if Murg Mussallam can be prepared by cutting the chicken into pieces. I have...