Author : qadeer hussain hussain | Published On : 18 Aug 2021
This fancy whole chicken roast is stuffed with tomatoes, dried plums and mint. After being marinated in a tandoori sauce, it is braised. This Mughal-inspired dish is a great addition to any occasion.
What is Murgh Muallam?
Murgh MusallamLiterally, it means "whole chicken". This is a Mughal dish and Mughal food is known for being extravagant and delicious. Traditionally, whole chickens are stuffed with nuts and raisins. Then they are cooked in a spicy South Asian style gravy. Saffron can also be used to add flavour and color. There have been many variations over the years to Murgh Musallam's recipe. There are many ways to make it: some people stuff mince in it, others use eggs, nuts, and khoya while others roast it without stuffing. It makes a delicious, succulent chicken roast that can be used to spice up any meal. This chicken can be served with:
- 1 whole chicken 1 whole chicken approx.
- 3/4 cup oil
- 3-4 tablespoons yogurt
- 2 hard boiled eggs
- 10-12 dried plums
- 3-4 green/red chilies
- 1 small tomato cut
- Chop 1/2 of a bell pepper (optional).
- 1 small onion, sliced and browned
- Mint chopped in a handful
- A handful of chopped coriander
FOR THE MARINADE
- 1 cup yogurt
- 3 tablespoons tandoori spice mixture
- 1 teaspoon red chili flake
- 1/4 teaspoon salt
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon paprika Powder
- Optional: 1/2 teaspoon orange color
Take deep cuts in the chicken.
Combine all ingredients for the marinade and rub it all over the cuts, cavity and other areas. For the best flavour, let it marinate for at least 3-4 hours.
Place 1 boiled egg in the chicken's cavity. Next, add 5-6 dried plums and 1/2 sliced tomato. Add some bell pepper, a few leaves of mint, and a few leaves of coriander. Use toothpicks to close the cavity.
Use kitchen twine or regular thread to tie the legs of the chicken together.
In a large saucepan, heat oil. Cook the chicken until golden brown on all sides on medium heat. For colour, sprinkle some paprika powder on the chicken before you turn it.
After about 10 minutes of frying, add the marinade leftovers, 1/2 cup water, and 3-4 tablespoons yogurt. Cook the chicken on low heat for approximately 40-50 minutes. To ensure even colour, turn the chicken over halfway through.
Brown onions, tomato, bell peppers, brown onion, dried plums, and chilies can be added to the gravy near the end. Allow it to cook another 5 minutes, then transfer it onto a plate.
Decorate with red onion rings, sliced boiled eggs and lemon wedges.
Enjoy with rice or naan, and enjoy!