Chicken Murgh Musallam is a popular Indian and Pakistani dish that is typically prepared by marinating a whole chicken in a mixture of yogurt and spices, then roasting it until it is tender and golden brown. The word "murgh" means chicken in Urdu and Hindi, while "musallam" means whole or complete.
The chicken is usually stuffed with boiled eggs, spices, and herbs before roasting. The dish is often garnished with sliced almonds, raisins, and fresh coriander leaves. Chicken Murgh Musallam is typically served with rice or naan bread and is a favorite dish for special occasions such as weddings, Eid, or other celebrations.
Sure, here's a recipe for Chicken Murgh Musallam along with some tips:
Ingredients:
- 1 whole chicken, about 1.5 to 2 kg
- 1 cup plain yogurt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala powder
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- 4-5 boiled eggs
- 2 tablespoons sliced almonds
- 2 tablespoons raisins
- Fresh coriander leaves for garnish
Instructions:
1. Clean the chicken and pat it dry with a paper towel.
2. In a bowl, mix together the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, turmeric powder, and salt.
3. Rub the chicken with the yogurt mixture, making sure to coat it well inside and out. Cover and marinate for at least 4-5 hours, or overnight in the refrigerator.
4. Preheat the oven to 180°C (350°F).
5. Stuff the boiled eggs into the cavity of the chicken. Tie the legs together with kitchen twine.
6. Heat the oil in a large oven-safe pan or Dutch oven over medium heat. Add the chicken and brown it on all sides, about 8-10 minutes.
7. Pour the remaining marinade over the chicken and add 1 cup of water. Cover the pan with a lid or aluminum foil and transfer it to the oven.
8. Bake for 1 hour and 30 minutes or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).
9. Remove the pan from the oven and let the chicken rest for 10-15 minutes before carving it.
10. Garnish with sliced almonds, raisins, and fresh coriander leaves.
Tips:
- You can add other spices or herbs such as cardamom, cinnamon, bay leaves, or mint leaves for extra flavor.
- If you don't have an oven-safe pan, you can transfer the chicken to a baking dish or a roasting pan.
- Make sure to baste the chicken with the marinade every 30 minutes to keep it moist.
- You can also use a meat thermometer to check the internal temperature of the chicken.
- To make the chicken skin crispy, you can broil it for a few minutes after baking.
- Leftover chicken can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.
