Murg Mussalam
Indulge in the royal flavors of Murg Mussalam, a classic Mughlai delicacy that showcases a whole chicken marinated in aromatic spices and yogurt, slow-cooked to perfection in a rich, nutty gravy. This show-stopping dish combines the warmth of saffron, the depth of garam masala, and the velvety texture of a cashew-almond paste, creating a luxurious meal that's perfect for festive feasts or special occasions. The chicken is infused with bold flavors from a fragrant blend of cinnamon, cardamom, and cloves, while the golden-brown onions and tangy tomato puree form a luscious base for the gravy. Serve it alongside steamed basmati rice, buttery naan, or flaky parathas, and garnish with fresh cilantro and hard-boiled eggs for a regal presentation. With its irresistible flavors and stunning appearance, Murg Mussalam is a culinary masterpiece that will transport your taste buds straight to the courts of Mughal India.
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Ingredients
- 1 kg Whole chicken (cleaned, skinless)
- 1 cup Yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala powder
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 3 large Onions (finely sliced)
- 3 medium Tomatoes (pureed)
- 12 pieces Cashew nuts
- 12 pieces Almonds (blanched and peeled)
- 5 tablespoons Cooking oil or ghee
- 1 inch Cinnamon stick
- 4 pods Green cardamom
- 4 Cloves
- 2 Bay leaves
- 1.5 teaspoons Salt
- 2 cups Hot water
- 2 tablespoons Fresh cilantro leaves (for garnish)
- 2 pieces Hard-boiled eggs (optional, for garnish)
Directions
Step 1
In a small bowl, soak the saffron strands in warm milk and set aside.
Step 2
Clean the whole chicken thoroughly and pat dry. Using a sharp knife, make small incisions all over the chicken to help the marinade penetrate.
Step 3
In a large mixing bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and 1 teaspoon of salt. Mix well to form a marinade.
Step 4
Rub the marinade generously over the chicken, ensuring it coats both the inside and outside. Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight.
Step 5
While the chicken is marinating, grind the cashew nuts and almonds into a smooth paste by adding a little water. Set aside.
Step 6
In a large heavy-bottomed pan or Dutch oven, heat the oil or ghee over medium heat. Add the cinnamon stick, green cardamom, cloves, and bay leaves. Sauté until aromatic.
Step 7
Add the sliced onions and cook until golden brown. Stir occasionally to avoid burning.
Step 8
Add the tomato puree and cook until the oil separates from the mixture, about 8-10 minutes.
Step 9
Stir in the nut paste and cook for another 5 minutes, stirring continuously to avoid sticking.
Step 10
Carefully place the marinated chicken into the pan and spoon the gravy over it. Cover and cook on low heat for 10 minutes, turning the chicken halfway to ensure even cooking.
Step 11
Pour in the hot water and saffron-infused milk. Sprinkle the remaining salt over the dish. Cover the pan and let it simmer on low heat for 40-50 minutes, basting the chicken occasionally with the gravy.
Step 12
Once the chicken is tender and cooked through, remove it from heat. Garnish with fresh cilantro leaves and optionally, sliced hard-boiled eggs.
Step 13
Serve hot with steamed basmati rice, naan, or parathas.
Nutrition Facts
| Serving size | 2570.8 grams (2570.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3092 |
| Total Fat 140.00g | 179% |
| Saturated Fat 28.80g | 144% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 1239mg | 413% |
| Sodium 4815mg | 209% |
| Total Carbohydrate 107.40g | 39% |
| Dietary Fiber 21.70g | 78% |
| Total Sugars 46.50g | |
| Protein 351.40g | 703% |
| Vitamin D 268IU | 1338% |
| Calcium 1043mg | 80% |
| Iron 26mg | 142% |
| Potassium 5135mg | 109% |
Source of Calories