A Mughlai dish called Murg Musallam requires a lot of patience to prepare. Whole chicken is used, and a ginger-garlic paste marinade is used. Boiling eggs are one of the primary ingredients, in addition to a variety of hot spices.
At Eid, a variety of meals are prepared. On this day, vegetarian dishes are used to garnish all non-vegetarian dishes. Perhaps you’ve already started to plan for Eid. People make decisions about the menu 2-3 days in advance. If there is still room on your list, order the awadhi chicken musallam from a restaurant this time.
How to make Murg Musallam:
Thoroughly clean 1 entire chicken.
Don’t forget that the chicken needs to be thoroughly clean and fresh inside as well. The whole chicken can be easily marinated on the inside and outside.
The chicken legs should then be tied with a single, fine thread. It must be tied so that the wings travel away from the thread as well.
Yogurt, ginger-garlic paste, green chilli paste, salt, turmeric, and red chilli powder should now be added to a pan. Set the pan aside. On the other hand, put the chicken in a bowl, add some lemon juice, a dash of turmeric, and some ginger-garlic paste, and let it sit for 10 minutes while the flavours marinade. Apply the marinade you previously created to the chicken once more. Make sure the marinating is effective both inside and out, then set it aside.
Now that the pan is hot, add the ghee, a bay leaf, a piece of cinnamon, a green cardamom, a clove, and royal cumin seeds. Taste it. After that, stir in the ginger-garlic paste and cook it. Add turmeric and coriander powder to the paste as it starts to become a light golden colour, and stir well.
On a low burner, add a little water, stir constantly, and then add the yoghurt.
Yogurt must be constantly stirred to prevent bursts. After that, cut a hole in 1 green chile, add it, and cook for 1-2 minutes.
Add the chicken that has been marinated now, cover it, and cook it for 5 minutes on low heat. After that, flip the chicken over and continue to cook it in this seasoning. The chicken must be cooked all the way through.
After the chicken is finished cooking, remove it with ease and place it on a platter. Now make the chicken musallam gravy. Add salt, cardamom powder, javitri powder, 2-3 saffron threads, 1/4 teaspoon kevada water, brown onion paste, cashew paste, saffron water, and other sweet drops to the same spice and combine. Cook it for 1-2 minutes and add water as necessary. Add the cooked chicken now and cover it with gravy. Cook it for an additional 10 minutes.