Murgh Mussalam

Name: Murgh Mussalam
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 50 g/3 Tbs Ginger paste; Ghee to shallow fry chicken and for basting; 5 g/1 tsp Red Chilli powder; 50 g/3 Tbs Garlic paste; Ghee to shallow fry chicken and for basting; 1.6 kg/3½ lb Chicken (2 birds); 60 g/4 Tbs Almond paste; 20 g/⅓ cup Coriander; 220 g/1 cup Yoghurt; 12 Cashewnuts; 10 g/1 Tbs Raisins; 12 Almonds; 16 Pistachio; 5 g/1 tsp Garam Masala; 4 Eggs; 60 g/⅓ cup Onions; 20 g/2 Tbs Ginger; 200 g/1 cup Chicken Mince; 30 g/7½ tsp Ghee; 3 g/½ tsp Turmeric; Salt

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

The most famous dish created by the chefs of the Royal House of Avadh—to say more would be to blaspheme, except the Mussalam is very, very rich.

Ingredients

1.6 kg/3½ lb Chicken (2 birds)
Ghee to shallow fry chicken<

Asia
India
Uttar Pradesh
Main course
Gluten-free

Method

Preparation

THE CHICKEN: Clean and remove the skin.

THE MARINATION: Mix red chillies, turmeric and salt with the ginger and garlic pastes and rub the chicken with this mixture. Keep aside for 30 minutes.

THE FRYING: Heat ghee in a kadhai and shallow fry each bird individually, turning constantly to ensure each is evenly light brown. R