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Murgh Musallam शाही मुर्ग मुसल्लम बनाने का आसान तरीका Stuffed Whole Chicken

Aap sab ki ढेर सारी requests par, here's my super simple recipe for Murg Musallam that you can try at home.

45-55 minutes
2-4
Indian
Murgh Musallam शाही मुर्ग मुसल्लम बनाने का आसान तरीका Stuffed Whole Chicken Recipe - Ranveer Brar

Ingredients

For 1 st Marination

1 medium whole Chicken without skin, चिकन

Salt to taste, नमक स्वादअनुसार

 

For Chicken Marination

2 tsp lemon juice, नींबू का रस

½ cup Curd, beaten, दही

1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

1 tsp Coriander powder, धनिया पाउडर

½ tsp Cumin powder, जीरा पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

Salt to taste, नमक स्वादअनुसार

 

For Stuffing

1 cup Chicken mince, चिकन कीमा

¼ cup Fried onions, तले हुए प्याज

2 no. Green chillies (less spicy & chopped) हरी मिर्च

½ inch Ginger (peeled & chopped) अदरक

3-4 no. Almonds, chopped, बादाम

3-4 no. Cashew Nut, chopped, काजू

1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

Salt to taste, नमक स्वादअनुसार

1 tsp Tender coriander stems, finely chopped, धनिये के डंठल

 

For Searing and Simmering Chicken

3-4 tbsp Ghee, घी

Marinated Chicken, मैरीनेटेड चिकन

2 cups Water, पानी

1 ½ no. Mace, जावित्री

3 no. Green cardamom, हरी इलायची

2-4 no. Cloves, लौंग

 

For Gravy

3 tbsp Ghee, घी

1 tbsp Oil, तेल

3 no. large Onions, finely chopped, प्याज

1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

Salt to taste, नमक स्वादअनुसार

1 cup Curd, beaten, दही

½ tbsp Degi red chili powder, देगी लाल मिर्च पाउडर

1 tbsp Coriander powder, धनिया पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

Chicken broth, चिकन का यखनी

 

For Murgh Mussallam

1 heaped tbsp Ghee, घी

1 no. Bay leaf, तेज पत्ता

1 inch Cinnamon stick, दालचीनी

Prepared Gravy, तयार की हुई ग्रेवी

1 ½ cups Water, पानी

1 ½ tbsp Cashew Nut paste, काजू का पेस्ट

½ tsp Kewra water, केवड़ा जल

½ tsp Rose water, गुलाब जल

½ tsp Mace & Cardamom powder, जावित्री और इलायची का पाउडर

Cooked Chicken, पका हुआ चिकन

 

Other ingredients

Coal, कोयला

Dough, गुंधा हुआ आटा

 

For Garnish

Silver vark, चांदी का वर्क

Almonds, sliver, बादाम

Boiled eggs, sliced, उबले हुए अंडे

Tomato, wedges, टमाटर

Mint sprig, पुदीना पत्ता

Coriander spring, धनिया पत्ता

Saffron strands, केसर

Process

For Chicken Marination

  • In a bowl, add lemon juice, curd, ginger garlic paste, degi red chili [powder, coriander powder, cumin powder, turmeric powder, salt to taste and give it a good mix.
  • Add chicken and coat it well with marination.
  • Keep it aside to marinate for a while.

 

For Stuffing

  • In a bowl, add chicken mince, fried onions, green chillies, ginger, almonds, cashew nuts, degi red chili powder, salt to taste, tender coriander stems and mix it well.
  • Stuff the prepared stuffing in the marinated chicken and truss it with the thread.
  • Keep it aside for further use.

 

For Searing and Simmering Chicken

  • In a handi, add ghee, once it’s hot, add marinated chicken and sear it from all sides until half cooked.
  • Add water, mace, green cardamom, cloves and simmer it for a minute.
  • Cover it with a lid and let it cook for 10-12 minutes or until cooked well on low flames.
  • Transfer it to a tray and leave it aside for further use.
  • Strain the chicken broth and keep it aside for further use.

 

For Gravy

  • In a handi, add ghee, oil, once it’s hot, add onions and saute it until golden brown.
  • Add ginger garlic paste, salt to taste, curd and cook it for a while.
  • Add degi red chili powder, coriander powder, turmeric powder and saute for a minute.
  • Add chicken broth and cook it for 4-5 minutes.
  • Strain the gravy and keep it aside for further use.

 

For Murgh Mussallam

  • In a handi, add ghee, once it’s hot, add bay leaf, cinnamon stick, prepared gravy and mix it well.
  • Add water to adjust the consistency, add cashew nuts paste and let it cook for 7-8 minutes on low flames.
  • Add kewra water, rose water, mace & cardamom powder and give it a good mix.
  • Add the cooked chicken, seal the edges with dough, cover it with the lid, add burnt coal on the lid and cook it for 7-8 minutes on low flames.
  • Transfer it to a serving dish, garnish it with silver vark, almonds, boiled eggs, tomato, minty sprig, coriander sprig and saffron strands.
  • Serve hot with roti or naan.

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