Murgh Mussallam Recipe

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Murgh Mussallam
  • Chef: Mamta Sharma
  • Recipe Servings: 8
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Stuffed chicken recipe combining an array of flavors.

Ingredients of Murgh Mussallam

  • 1 kg chicken
  • 1/4 cup raw papaya-ground with a tsp of salt
  • 1/4 cup ghee
  • 1 large onion-grated
  • Grind together
  • 5-6 whole red chillies
  • 1 tsp poppy seeds-roasted
  • 1 tsp cumin seeds
  • salt to taste
  • 1 large onion
  • 1 Tbsp chopped ginger
  • 1 Tbsp chopped garlic
  • 1/4 cup thick strained yoghurt
  • 2 tsp garam masala
  • 2 Tbsp desiccated coconut
  • a large pinch of saffron
  • 1/2 tsp vetiver
  • 2 Tbsp warm milk
  • 1 Tbsp warm milk
  • 1 Tbsp blanched and shredded almonds
  • 2 hard boiled eggs cut into halves-length wise
  • 2 Tbsp chopped coriander leaves

How to Make Murgh Mussallam

  • 1.Dissolve together the saffron, vetiver and the milk.
  • 2.Clean the inside of the chicken and remove innards.
  • 3.Smear the chicken with the papaya paste, outside and inside.
  • 4.Leave on for 5 minutes, wash off and wipe dry.
  • 5.Heat the ghee in a heavy based pan and stir-fry the chicken over high heat till brown.
  • 6.Remove the chicken and fry the onions in the same ghee till brown and crisp.
  • 7.Meanwhile, apply the ground ingredients to the chicken both inside and outside.
  • 8.When the onions are a dark brown, increase heat and add the chicken.
  • 9.Fry, turning on all sides, so that the whole chicken is fried; lower heat and cook, turning every 5-7 minutes, till the chicken turns tender.
  • 10.Add the garam masala, coconut and saffron mixture, and simmer till the fat separates.
  • 11.Transfer onto a serving dish and cover with the masala in the pan.
  • 12.Arrange the boiled eggs around it, garnish with the coriander leaves and almonds and serve.