Murgh Musallam Recipe

Murgh musallam is one of the hot favorites among those who prefect chicken. This is highly popular in western province of Punjab and few restaurants offer the authentic flavors of this dish. In fact, the murgh musallam can be dry or it also comes with gravy. Let us try to learn the dry murgh musallam.

Preparation Time: 30 Mins

Cooking Time: 45 Mins

Serves: 4

The preparation involves three stages of marinating, rubbing, and baking.

Ingredients (for marinating):

·         Wholesome chicken ( with discarded internal organs) :- 3-4 pounds

·         Curd or Yogurt :- 1.5 Cups

·         Finely chopped Ginger :- 2 inches  

·         Minced garlic :- 2 tbsp

·         Cooking oil :- 2 tbsp

·         Lemon Juice :- 2 tbsp

·         Salt :-2 tbsp

Ingredients (for rubbing):

·         Ghee :- ½ Cup

·         Finely Chopped Onions :- 1 cup

·         Garlic Minced :- 1 tbsp

·         Finely Chopped Ginger :- 1 inch

·         Cumin powder :- ½ tbsp

·         Coriander :- ½ tbsp

·          Slivered Almonds :- ½ tbsp

·         Turmeric powder :- ½ tsp

·         Paprika degi mirch :- 1 tbsp

·         Cayenne Pepper lal mirch :- ½ tsp

·         Salt :- 2 tsp

·         Black pepper :- ½ tsp

·         Water: ½ cup

Preparation:

Marinating:

·         Get rid of the skin of chicken and pierce the meat with fork on several places.

·         Mix the marinating ingredients and rub inside as well as outside of the chicken with the mixture.

·         Marinate the chicken for at least 4 hours.

·         Take the marinated chicken out and throw away the remains.

Rubbing:

·         Fry the onion in the ghee at low flame till they loosen out and become tender.

·         Add other ingredients and fry for 2 minutes.

·         Add water and cook till a thick paste is made.

·         Rub the chicken inside out from the paste thus obtained.

Baking:

·         Set the temperature of oven to 350 F and place the chicken in the pre-heated oven.

·         Bake for 20 minutes/ pound or according to your convenience.

·         Turn off the heat and slice the chicken into pieces after 30 minutes.

Non-Vegetarian Delicacies for Winter

I hope that you must have savored Chicken Seekh Kabab, Tandoori Chicken, and Chicken Tikka by now. And you must be looking for some other items, as it seems Delhi will have a prolonged winter. Well let us discuss some more non-veg delicacies of Delhi.

Murg Musallam

There are very few restaurants that serve this dish. In the earlier times a wholesome chicken stuffed with delicious thick gravy was presented. However, in the modern times, this cuisine has undergone evolution and it is now available in gravy and the chicken is also cut into several pieces. But, there are places in Chandni Chowk or Puraani Delhi where you can savour the delicacy having the original flavor.

Mughlai Paratha

If you wish to have a sumptuous meal having the combo of chicken and bread, then Mughlai Paratha is ideal dish. It has its origin from the Mughals and there is nothing like the feeling of a bite of crispy paratha stuffed with masala keema. Again, you can find delicious paratha in Puraani Delhi and Chandni Chowk in Delhi.