Murg Musallam Making Tips : If you are also fond of eating non-veg and like to eat non-veg a lot, then in today’s sleeve we have brought for you a very wonderful recipe for Murg Musallam, which you can easily prepare at home. To make it, we need fresh chicken and some spices, which are easily available in the kitchen, so in today’s article, you will prepare restaurant-style musallam at home. If you follow this recipe step by step, then you will easily prepare a very good musallam. You can win the hearts of people by making this musallam at your home birthday party function.

so let’s quickly see what ingredients we will need to make Murg Musallam. 

Ingredients For Making of Murg Musallam :

  • Whole chicken—1 (about 1.2 to 1.5 kg)
  • Curd—1 cup
  • Ginger-garlic paste—2 tbsp
  • Red chili powder—1 tsp
  • Turmeric powder—1/2 tsp
  • Salt—to taste
  • Lemon juice—1 tbsp
  • Garam masala—1 tsp
  • Boiled egg—2 (cut into slices)
  • Boiled rice—1 cup
  • Roasted dry fruits (cashews, raisins, almonds) – 1/4 cup
  • Onion – 1 (finely chopped)
  • Coriander leaves—2 tbsp
  • Onion—2 (finely chopped)
  • Tomatoes—2 (make a puree)
  • Cashews—10 (soak and make a paste)
  • Curd—1/2 cup
  • Ginger-garlic paste—1 tbsp
  • Red chili powder—1 tsp
  • Coriander powder—1 tsp
  • Garam masala—1/2 tsp
  • Salt—to taste
  • Oil/ghee—4-5 tbsp

Method of Making of Murg Musallam :

Wash and clean the whole chicken thoroughly. Mix all the ingredients of the marination given above and rub it well on the chicken. Marinate in the fridge for at least 2 hours (if kept overnight, the taste will be even better). Heat some oil in a pan. Fry the onion lightly. Add boiled rice, egg slices, and dry fruits and mix. Fill this mixture inside the chicken and close it with a toothpick or thread. Heat some ghee or oil in a deep pan and fry the whole chicken from all sides till it becomes light golden. Heat oil in the pan and fry the onion till it becomes golden. Then add ginger-garlic paste and fry. Now add tomato puree, cashew paste, and curd, and add spices (chili, turmeric, coriander, and salt). Fry for 5-7 minutes till the masala leaves the oil. Place the roasted chicken in the gravy and cover and cook on low flame for 30-40 minutes. Keep spooning the gravy on the chicken in between. Finally, add garam masala and green coriander and serve. Serve Murgh Musallam with hot naan, butter roti, or cumin rice. Garnish with some cream and roasted dry fruits on top. You can also make chicken by baking it in the oven—40-45 minutes at 180°C. If you want to make it more royal, then use saffron or cream. Take time to roast the spices—this is the secret of taste.