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Murg Musallam is a traditional Indian dish, featuring a whole roasted chicken bathed in a deeply flavourful spiced gravy. This luxurious dish, often reserved for special occasions and celebrations, captures the richness of India’s culinary heritage.
The blend of spices, nuts, and yogurt in the gravy creates a lavish experience, while the tender, succulent chicken ensures that each bite is satisfying. It’s a dish that brings warmth, celebration, and indulgence to any table.
What Is Murg Musallam?
Murg Musallam is a classic Indian recipe that literally translates to “whole chicken.” The dish involves marinating a whole chicken in a rich mixture of spices and yogurt before slow roasting it to tender perfection.
The chicken is then bathed in a luscious, spiced gravy, often made from onions, tomatoes, cashews, and a blend of aromatic spices. Traditionally, Murg Musallam is served during grand feasts, symbolizing abundance and hospitality.
What sets this dish apart is its balance of flavours, the heat from chilies, the sweetness from caramelized onions, and the richness from the creamy gravy all combine to create a meal that feels as luxurious as it tastes.
It’s a dish that impresses both with its appearance and its flavour, making it ideal for festive occasions and large family gatherings.
Ingredients and Taste
The ingredients in Murg Musallam reflect the complexity and depth of Indian cuisine. The whole chicken is marinated in a mix of yogurt, garlic, ginger, turmeric, and garam masala, which infuses the meat with flavour and ensures it remains moist and tender during cooking.
The yogurt also helps to tenderize the meat, while the spices build layers of warmth and complexity.
The gravy, often referred to as the heart of the dish, is made from caramelized onions, tomatoes, and ground nuts, usually cashews or almonds, giving it a creamy texture.
Spices such as cardamom, cinnamon, cloves, and bay leaves are added to the gravy, creating an aromatic base that perfumes the dish as it simmers. The taste is a beautiful balance of richness and spice, with a hint of sweetness from the onions and a slight tang from the tomatoes and yogurt.
A final garnish of saffron or toasted nuts can elevate the dish even further, adding visual and flavour complexity.
Each bite of Murg Musallam delivers rich flavours, spiced, savoury, and slightly sweet, with the tender chicken acting as the perfect canvas for the bold, flavourful gravy.
A Taste of History
Murg Musallam has a history as grand as its flavour. Its origins can be traced back to the Mughal Empire, where it was a dish fit for royalty. The Mughals, known for their love of elaborate feasts and opulent dishes, brought Persian influences to Indian cuisine, and Murg Musallam is one of the finest examples of this fusion.
The dish was considered a regal centrepiece during feasts and celebrations, often prepared with the finest ingredients available, including saffron and ghee.
The preparation of Murg Musallam was a symbol of wealth and hospitality, meant to impress guests with its rich flavours and lavish presentation. Over time, it became a beloved dish across India, often served during weddings, festivals, and special gatherings.
Today, while still regarded as a special occasion dish, Murg Musallam has found its way into homes and restaurants, where it continues to celebrate the splendour of Indian culinary traditions.
Indian Murg Musallam Recipe
Serves: 4 people
Ingredients:
For the Chicken Marinade:
- 1 whole chicken (about 1.5 kg), cleaned and patted dry
- 1/2 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 2 tbsp lemon juice
- Salt to taste
For the Stuffing:
- 1/2 cup minced mutton or chicken
- 1 small onion, finely chopped
- 2 tbsp ghee (clarified butter)
- 1/2 tsp cumin seeds
- 1/4 cup golden raisins
- 1/4 cup chopped almonds or cashews
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- Salt to taste
For the Gravy:
- 2 large onions, finely sliced
- 3 tomatoes, pureed
- 1/4 cup ghee or oil
- 1 tsp cumin seeds
- 2-3 bay leaves
- 1 stick cinnamon
- 4-5 cloves
- 2 green cardamom pods
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 cup thick yogurt
- 1/2 cup fresh cilantro, chopped (for garnish)
Directions
To begin, marinate the chicken. In a large bowl, mix the yogurt, ginger-garlic paste, turmeric, cumin, red chili powder, garam masala, lemon juice, and salt. Rub this mixture generously over the chicken, ensuring the marinade coats both the outside and inside of the chicken. Cover and refrigerate for at least 2 hours, or preferably overnight, for best results.
While the chicken marinates, prepare the stuffing. In a pan, heat 2 tablespoons of ghee. Add cumin seeds, and once they splutter, sauté the onions until golden. Add the minced meat and cook until browned. Stir in the raisins, nuts, cinnamon, coriander, and salt. Cook for another 5 minutes, and set aside to cool slightly.
Remove the marinated chicken from the refrigerator. Gently stuff the cooled meat mixture into the chicken’s cavity and tie the legs with kitchen twine to secure the stuffing. This ensures even cooking and a beautiful presentation.
Preheat your oven to 180°C (350°F). Place the stuffed chicken on a roasting tray and roast for about 40-45 minutes, basting occasionally with the drippings. The chicken should be golden and cooked through when done. You can check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F).
While the chicken roasts, prepare the gravy. In a large pan, heat 1/4 cup ghee or oil. Add cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Once aromatic, add the sliced onions and cook until caramelized and golden brown.
Add the ginger-garlic paste to the onions and sauté for 1-2 minutes. Stir in the tomato puree, red chili powder, turmeric, and ground coriander. Cook on medium heat until the oil separates from the tomato mixture, about 10 minutes.
Reduce the heat to low and stir in the yogurt, whisking continuously to prevent curdling. Let the gravy simmer for about 10-12 minutes until thickened and rich. Add the garam masala and adjust salt to taste.
Remove the chicken from the oven and place it gently into the gravy. Spoon some gravy over the chicken and simmer for another 10 minutes to allow the flavors to meld. Garnish with fresh cilantro and serve hot with naan or basmati rice for a complete meal.
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