A Mughlai dish with a touch of simplicity
1 hr5 Serves 5
Murgh Musalam is a Mughlai dish, to
which we have done some simplification. It tastes so rich, yet is low in calories and an easy, wholesome option for your dinner, lunch, or party
menu.
This dish is easy to make, you can
effortlessly impress your guests by serving them this dish.
We prepare Murgh Musalam with a whole chicken mostly, but we can make it with original cuts of chicken pieces.
However, a whole chicken is recommended for this recipe as Murgh Musalam
translates to “whole chicken” and that’s how Mughals used to cook it.
There are various ways to cook this
dish, it can be made in an instant hot pot or baked in an oven, and the choice
is yours.
The process of murgh musalam starts by cleaning the whole chicken. I have taken a medium size chicken and cleansed it.
It is a bit difficult to clean the
whole chicken. Soak chicken in normal temperature water for a few minutes
and clean from inside properly. Make sure not to leave the chicken in
the water for a long time, as it will destroy its taste and texture. Once
washed thoroughly, dab it with a clean cloth to soak excess water.
It's now time to marinate and cook the chicken.
More chicken recipes: Juicy roasted chicken, Split chickpea, and chicken curry with green chili, Chicken Karahi, Black Pepper Karahi
What To Serve With?
1- Naan or Chapati.
2- Nutty Rice.
Video recipe: https://youtu.be/UunrBHejmdY
Directions
✔️Step 1
In a grinder add all spices Cloves
(1 tsp.), Cardamom (1 tsp.), Cinnamon (6–7), Black Pepper (2 tsp.), Coriander
Seeds (2 tsp.), grind into a fine powder, or if you have ready-made garam
masala available at home, you can use that too. Freshly
ground black pepper will enhance its taste even more.
✔️Step 2
In a bowl or mixing pan add this
prepared masala, red chili powder, salt, yogurt, fried onion paste, and ginger
garlic paste. Mix all the masala well and spread it on the chicken. Poke
chicken with a fork so that masala can penetrate in chicken. Marinate chicken
for at least 1–2 hours, marinating overnight would be great.
✔️Step 3
I have added a strainer in the wok
as I wanted the chicken masala for the rice. You can put the chicken directly
in the wok. Add cooking oil and put the chicken in the strainer, cover it and
put something heavy on the top of the lid so it is air-tight. Let the
chicken cook for about 20 minutes or till the chicken is tender.
When chicken is cooked, take it out
from the wok; leave some masala in the wok for rice preparation.
Rice Preparation
✔️Step 1
In the same wok, add chopped carrot,
cashew nut, walnut, and raisin in the masala. Saute everything.
*Since there is already salt in
masala, I haven’t added anymore. But you can adjust it as per taste.
✔️Step 2
Add soaked rice to the wok, give it a stir. Pour in water accordingly and cook it on a high flame for 5 minutes, then turn the heat to medium. Cover and cook for 15 minutes.
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