Weekend Special: How To Make Restaurant Style Murgh Musallam At Home
The weekend is here and we finally have plenty of time to relax, enjoy and unwind. From snacking on popcorn and watching your favorite show to finally trying this local bistro, the weekend encompasses joyful feelings of all kinds. But, however you choose to relax, there is always one thing that makes the weekend experience so much more interesting and that is the food. Why not elevate this weekend by preparing one of these elaborate recipes that will delight your taste buds? The must-have recipe we found this time around is a big celebration of flavors and is sure to leave everyone at the table sipping in their seats. A Mughal royal dish, it is called – Murg Musallam.
Murg Musallam is a Mughal royal dish
(Also Read: How To Make Chicken Bukhara – The Creamy And Tangy Mughalai Dish (Recipe Inside))
For the non-savvy, Murg is chicken and Musallam is whole. And this is Murg Musallam for you – a whole chicken massaged with a variety of spices, seared in a bed of masala made from khus-khus, cashews and whole spices, slowly cooked for long hours until ‘that the meat is juicy, tender and falls off the bone. Simply put, it is nothing less than a pure affair of indulgence. Said to be an Indian version of roast chicken, it takes time, but the results are very tempting and will be the perfect showcase for your culinary prowess. Prepare the royal dish you’ve been waiting for, read the recipe below.
How to Make Murg Musallam at Home l Easy Murg Musallam Recipe:
To start, get yourself a whole chicken, remove the innards, and clean thoroughly. Score the outside and use papaya paste to tenderize the meat. Prepare a marinade with curd, ginger-garlic, dry spices and apply it on the chicken, both upside down. The longer you can marinate, the better the meat will taste. We recommend at least 2 hours.
In a saucepan, heat some ghee and brown the onions, then add the chicken and cook on all sides for at least 15 minutes over low heat. Keep stirring and check regularly if the meat is tender. Add the saffron and the khus-khus milk mixture and cook until the chicken is cooked. Remove from the heat, stuff some hard-boiled eggs inside or place them on the sides, garnish with cilantro leaves and serve hot.
Click here for the detailed Murg Musallam recipe
(Also read: Homemade Nihari Chicken Recipe: Try This Slow Cooked Chicken Stew For A Delicious Dinner)
This is how you cook an extravagant weekend meal. You can use smaller quail to make a similar musallam bater. Let us know how it goes in the comments below.