Murgh Musallam Recipe

Murgh Musallam Recipe

Murgh Musallam is a traditional Indian and Pakistani dish that consists of a whole chicken marinated in a flavorful mixture of spices, yogurt, and aromatics, then roasted or braised until tender. The term "musallam" translates to "whole" or "complete," indicating that the chicken is cooked whole with the skin intact.

Here's a recipe for Murgh Musallam:

Ingredients:

1 whole chicken (around 1.5 kg)

1 cup plain yogurt

2 tablespoons ginger-garlic paste

2 teaspoons red chili powder

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

Salt to taste

2 tablespoons lemon juice

4 tablespoons oil or ghee (clarified butter)

2 onions, thinly sliced

2 tomatoes, chopped

2 green chilies, slit lengthwise

Fresh coriander leaves, for garnish

Instructions:

Clean the chicken thoroughly and make small slits all over the chicken with a knife. This will allow the marinade to penetrate and flavor the meat.

In a bowl, mix together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and lemon juice to make the marinade.

Apply the marinade all over the chicken, including inside the slits. Make sure to coat the chicken evenly. Allow the chicken to marinate for at least 2-3 hours, or preferably overnight in the refrigerator.

Heat oil or ghee in a large, deep pan or Dutch oven over medium heat. Add the sliced onions and cook until they turn golden brown and caramelized.

Add the chopped tomatoes and green chilies to the pan. Cook for a few minutes until the tomatoes soften and release their juices.

Carefully place the marinated chicken into the pan, breast-side down. Cook for a few minutes until the chicken starts to brown.

Gently flip the chicken over to the other side and cook for a few more minutes to brown the other side.

Reduce the heat to low, cover the pan, and let the chicken cook for about 60-75 minutes, or until the chicken is cooked through and tender. Make sure to baste the chicken with the pan juices occasionally for added flavor and moisture.

Once the chicken is cooked, transfer it to a serving platter. Garnish with fresh coriander leaves.

Serve Murgh Musallam hot with naan or rice, along with the pan juices and caramelized onions as a flavorful sauce.

Murgh Musallam is a rich and aromatic dish that is perfect for special occasions or when you want to impress your guests with a delicious and whole chicken preparation. Enjoy!