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Murgh Musallam Recipe | Mughul style

Writer: SAPSAP
Mar 22 min read

Updated: Mar 4

Murgh Musallam is a traditional Indian chicken dish, rich in protein. It is easy to make if you keep a few things in mind. This dish is a good source of protein. Let's see how it is made:



Ingredient

  • 1¼ kg chicken pieces

  • 4 green chillies

  • 20 garlic cloves

  • 20 grams ginger

  • 1 teaspoon garam masala powder

  • 1 cup vegetable oil

  • 1 teaspoon turmeric powder

  • 2 teaspoons red chili powder

  • 1 cup beaten curd

  • 12 cloves

  • 12 black peppercorns

  • 2 cinnamon sticks

  • 8 big cardamom seeds

  • 16 peeled almonds

  • 2 teaspoon cumin seeds

  • 2 teaspoon coriander seeds whole

  • 3 large onions finely chopped

  • 3 large tomatoes peeled and ground

  • Salt to taste

  • Water as needed

  • Coriander leaves finely chopped


Murgh Musallam Recipe | Mughul style

Method of making Murgh Musallam

  • First, prick the chicken pieces with a fork.

  • After this, grind green chillies, 12 cloves of garlic, and half ginger together and make a paste.

  • Now add garam masala powder, one teaspoon salt, turmeric, curd, one teaspoon red chilli, ginger, garlic, and chili paste to the chicken and marinate it well and leave it like this for half an hour.

  • After this, fry cloves, black pepper, cinnamon, cardamom, almonds, cumin, and coriander on a pan.

  • Now heat oil in a pan, add onion, remaining garlic, and onion, fry till golden brown, and take it out.

  • Add some water to the fried and fried ingredients and the remaining ginger (10 grams) and make a paste.

  • Now put oil in a pan and fry the chicken pieces one by one till they turn light red and take them out.

  • Put the paste in the remaining oil of the pan and fry for 2 minutes. After this, add chicken pieces and masala, tomatoes, remaining red chillies and salt as per taste and mix well. After this, add water as per requirement and boil till it is cooked.

  • After cooking, take it off the gas and garnish with freshly chopped coriander and serve hot.




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