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Murg Musallam Recipe

Murg Musallam is a mughlai dish which consists of whole chicken ,stuffed with boiled eggs , chicken keema & serve with rich thick gravy. This awesome dish can be serve in any special occasion.

  • Prep time:
  • 2hrs 30mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 4

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Details

Ratings

    • (0)

Non-vegetarian

Level : Moderate

Cuisine : Mughlai

Course : Mains

Ingredients

Ingredients For Murg Musallam Recipe

Methods
  • 1. In a bowl take 100gm curd, 1tbspn ginger garlic paste, salt, red chilli, Kashmiri red chilli, cumin, coriander powder, garam masala. Mix it well & marinate the whole chicken with it.
  • 2. Overnight marinate the chicken .
  • 3. Heat 2tbspn oil in a pan. Add 2 chopped onion, 1tbspn ginger garlic paste, green chilli & saute it for few minutes.
  • 4. Soak poppy seeds & charmagaz seeds in half cup of hot water for few minutes.
  • 5. In a mixing bowl, take 100gm curd, soaked poppy seeds, charmagaz, cashew nuts, onion mixture, 1tbspn each turmeric, cumin, coriander, red chilli, Kashmiri red chilli powder & salt. Make a paste of it.
  • 6. In a pan heat 2tbspn oil. Add 2chopped onion, 1tbspn ginger garlic paste & tomato paste. Add all spices & cook it till soft.
  • 7. Add chicken mince & mix it to the spices.Cover it till the mince tender.
  • 8. Add hard boiled eggs & cover the eggs with the spices.
  • 9. After 3 to 4 minutes, take out the eggs from pan.
  • 10. Add chopped coriander leaves & switch off the flame.
  • 11. Now heat enough oil in a deep pan & fry each sides of the the marinated chicken.
  • 12. Take out the chicken from pan & make it cool for few minutes.
  • 13. Stuff the chicken with boiled eggs & chicken keema.
  • 14. Tie up the chicken legs with a thread .
  • 15. Now in the same oil, add cashew onion mixture. Add 100gm curd, salt & all spices.
  • 16. Fry it for few minutes & then add 1glass of water.
  • 17. Place the stuffed chicken with breast part down . Cover it & let it cook for 30minutes.
  • 18. Stir the chicken every 4 to 5 minutes. Flip it & cook it for more 10 to 15 minutes.
  • 19. Sprinkle chopped coriander leaves & switch off the flame.
  • 20. Serve it hot with any flavoured rice or paratha.

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