Name: murg mussallam recipe by Swati Mookherjee at BetterButter
Prep time: 360 min
Cook time: 40 min
Total time: 400 min
Yield: 6
Ingredients: 1 whole chicken; ghee 1 cup or 1/2 cup ghee+1/2 cup oil; salt water 1 bowl; For marination-; 100gm gg paste; 1 tspn chilly pwdr; 1/2 tspn Turmeric; 1 tspn garam masala paste; 1 tspn white pepper pwdr; Lime juice 1/2 cup; For filling-; eggs 2/3; 100/150 gm mutton/chicken mince; ghee; 1/2 sliced onion; 2 tblspn gg paste; 1 tspn garam massala pwdr; 1 tspn white pepper pwdr; Salt; Chopped coriander 1/2 cup; chopped pudina 1/3 cup; raisins 12/15; red chilly pwdr 1 tspn; For gravy-; ghee; onion 2 finely sliced; Tomatoes 2 chopped; Yogurt 1 cup; cumin pwdr 1 tspn; coriander pwdr 1 tspn

ABOUT murg mussallam RECIPE

the famous dish created by the chefs of the royal house of Avadh....Mussallam is very,very rich and obviously tidious to cook,but after u putting in ur mouth u would have must understand that,that's is worthy.this is a dish with full chicken, stuffing mince and boiled egg inside it with enormous flovured and rich spices.it is indeed a dish to make ur guest "be impressed"

Ingredients Serving: 6

1 whole chicken
ghee 1 cup or 1/2 cup ghee+1/2 cup oil
salt water 1 bowl
For marination-
100gm gg paste
1 tspn chilly pwdr
1/2 tspn Turmeric
1 tspn garam masala paste
1 tspn white pepper pwdr
Lime juice 1/2 cup
For filling-
eggs 2/3
100/150 gm mutton/chicken mince
ghee
1/2 sliced onion
2 tblspn gg paste
1 tspn garam massala pwdr
1 tspn white pepper pwdr
Salt
Chopped coriander 1/2 cup
chopped pudina 1/3 cup
raisins 12/15
red chilly pwdr 1 tspn
For gravy-
ghee
onion 2 finely sliced
Tomatoes 2 chopped
Yogurt 1 cup
cumin pwdr 1 tspn
coriander pwdr 1 tspn
a paste with-
almond 12/15(dry roasted )
cashews 8/10(dry roasted)
pistachio 8/10(dry roasted)
raisin 8/10
poppy seeds 1 tspn(dry roasted)
cinnamon 2 stick( dry roasted)
green cardamom 7/8(dry roasted)
black cardamom 2(dry roasted)
cloves 6/7(dry roasted)
red chilly 6/7(dry roasted)
star anis 2(dry roasted)
mace and nutmeg (dry roasted)

Instructions

clean the chicken and remove the skin,make gashes on the chicken then dip in salt water for 30 min
put out from the salt water and mix all the ingredients of marination,and rub on the chicken and put ths marinade inside the slited portions properly,keep in fridge fir 4/5 hours
make ths fiiling. boiled the eggs and fry those, keep aside
now heat ghee in pan add onionand saute over medium heat until transparent, add mince, fry. add gg paste and other ingredients(except leaves) and bhuno until mince is cooked,if necessary add little water. at last add the chopped leaves
keep out the chicken. stuff the abdominal cavity of chicken from the tail end;half of one portion of mince and whole egg and then again mince,then egg.
then double up the leggs,ensuring that the drumsticks cover the opening through which filling was stuffed
take a thread,start from round the neck, cross the thread and tie the legs tightly, the again go to the neck and make knot at backside
making gravy- add ghee in pan,heat it throw onion,fry untill brown,then adf tomatoes, saute untill melt.then add the paste saute add salt, oil will comes out from side,then add curd,cumin and coriander pwdr
now add the tied chicken into it putting the breast side down,kee frying with a lid.
make sure that after intervals put some gravy over the top of the chicken and rotate it
flip the chicken when the breast part will thoroughly cooked. again follow the same procedure and let it cooked properly, keeping the lid
when the gravy will be in desirex consistency and chicken will cook switch off the gas
serve hot

Similar Recipes