Welcome, friends, to Anupma’s kitchen. Today we are making Murgh Musallam. It is a royal recipe, and earlier, it was used at many royal houses. Let us see the ingredients required for making this dish. First ingredients for marination, second for cooking spices, and third for making gravy.
Ingredients required for making of Murgh musallam
Ingredients For Marination
- Chicken – 1 Kg
- Salt – to taste
- Red Chilli Powder – 2 tbsp
- Ginger Garlic Paste – 2 tbsp
- Garam Masala – 1/2 tbsp
- Curd – 5 tbsp
Ingredient For Frying
- Shudh Ghee / Clarified Butter – 100 gm
Ingredients for Gravy
- Red Chilli – 5
- Coriander Seeds – 1 tbsp
- Bay Leaf / Tejpaan – 1
- Green Cardamom – 4
- Black Pepper – 4
- Cloves – 4
- Large Cardamom – 1
- Almonds – 10
- Cashews Nuts – 10
- Kashmiri Red Chilli for giving Colour to Chicken
- Onion – 1 grated
Murgh musallam marination
Ingredients for marination. I have taken 1 Kg Whole Chicken and have made four cuts in it. Cuts are also on the sides. Cuts are applied because the spices will absorb inside the chicken.
Similarly, cuts are applied in leg pieces. All leg pieces have cuts. The dish Murgh musallam is made as a whole, and then it is roasted. We are doing innovation that we will also put some gravy on it.
Let us start marination for Murgh musallam. We will take this whole chicken which has liver also. Keep it on side. Add salt to the chicken (according to taste), red chili powder – 2 tbsp, ginger garlic paste, 2 tbsp, hot spices powder – 1/2 tbsp for giving taste, and curd – 5 tbsp.
Using all these ingredients, we will marinate, and after marination, we will leave it for 1 hour in the fridge. The chicken should be mixed well in the marinade.
Keep in mind to rub the marinade well in the chicken. Use your hands and see to it that it applies well in the cavity. Also, the marinade must go inside everywhere. It will give taste to the whole chicken.
If you want, you can add keema or eggs inside. We will use the liver. It will also get roasted. Tie the legs with the thread so that the livers don’t come out. Now leave it for marination.
Approx after 1 hour, we will take it out from the fridge and start making it. When one hour has elapsed, we will take the chicken out from the fridge.
Murgh musallam recipe
Let us start making Murgh musallam. First of all, we will take a deep pan. For non-veg, the heavy bottom pan is best. Add Clarified butter – 100 gm to fry the chicken, and in the same clarified butter, we will make the thick gravy.
The pure clarified butter gives a superb taste to the dish. Let it heat for some time. When the butter is hot, we will add the chicken slowly in the pan. Slowly rotate it from time to time.
In the same clarified butter, it will cook for 20 mins. To give color to it, we will sprinkle Kashmiri Red Chilli and also move it again. Increase the flame of the gas, and in the same way, we will cook it for 20 mins.
See that the chicken gets tender from all sides and cooks well as you can observe that the clarified butter and marinade all got inside the chicken. It is not possible to turn repeatedly, so try to turn it in every 3-4 mins.
Please keep it on low heat so that it doesn’t burn. Meanwhile, the chicken is getting fried; we will do some other work. We will take another frying pan.
In the frying pan, we will take red chili 4-5, dried fenugreek Bay Leaf – 1, Green Cardamom – 4, Black Pepper and Cloves – 4 each, and large cardamom – 1.
We will roast them, and also we will roast cashew and almonds later. We have to see that these hot spices should not roast too much. Roast them for some time only.
Be careful not to overheat the hot spices. When it is amicably, reduce the flame and put them in a bowl. In the same pan, we will add clarified butter 1/4th of the spoon and spread it properly.
Now add cashews and almonds and fry them for some time. Keep an eye on your murgh. Rotate it every 3-4 minutes and reduce the flame.
When our almonds and cashew are fried, mix them with the spices, add some water (1/2 cup of water), and make a fine paste. With this paste, we will prepare the thick gravy.
Keep applying the hot clarified butter on top of the chicken so that every part is well filled. As you will observe that the Murgh musallam is near to cook, we will increase the gas’s flame and rotate it again and again to give good color.
We will again add Kashmiri Red Chilli to it. The Kashmiri Red Chilli is not spicy. See the tenderness of the chicken. Check it again and again from all sides. When it is tender from all sides, our Murgh musallam is near to ready.
Now for 15 mins we will cover the lid and keep it on low heat. After that, you can see that the chicken is so well tender from all sides. Please switch off the gas and transfer it in a bowl.
How to make Murgh musallam gravy
Restart the gas and add one grated onion to it in which we already have the clarified butter. Fry the onion for 2-3 mins in the clarified butter.
We are in the process of preparing the gravy as the Murgh musallam is ready. It is; additionally, we are preparing gravy. When the onion is ready, to this, we will add the leftover of the marinade gravy.
To cook the spices, we have taken one more bowl of curd. You will see that the gravy looks so colorful. These onions and curd are to be fried for 2-3 mins properly.
You will feel the aroma is so good. Add some salt to it, add 1/2 tbsp of red chili, the paste of hot spices, almonds, and cashews, which we prepared earlier.
You will see how rich and colorful this royal gravy looks and has great taste in clarified butter. When the clarified butter has come on, sides mean the gravy is ready.
Switch off the gas. We will add the gravy over the chicken. Now the delicious and mouthwatering Murgh musallam is ready to serve. It takes 2.25 hours to make this recipe.
It would be best if you also made this recipe on the arrival of guests or holiday. Do share your comments regarding how you liked this recipe of Murgh Musallam.
How to make Shahi Paneer than CLICK HERE.