MURGH CHICKEN MUSSALAM - INDIAN CLASSIC DISH

Historian and scholar Ibn Battuta wrote, this was the favorite dish of Delhi Sultan Muhammad Bin Tughlaq. 
Nawbabs of Awadh were famous for their discerning tastes. They were also fond of this dish. Over many centuries, this MURGH CHICKEN MUSALLAM was considered a dish which only Royals and affluent people could afford.
Thankfully, those days are gone! Now, everyone could afford this classic Indian cuisine. Moreover, this is very much possible now that you could make this awesome recipe at your home! So I, want to share with you the step by step guide of this exquisite Indian dish!
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Idea behind eating Murgh Chicken Musallam is, the whole chicken, nicely cooked in spicy gravy - served in your plate. Then cut the chicken into bite size pieces and put in your mouth to taste the nice curry and tender Chicken meat with your favorite rice, biryani, roti, naan, paratha etc!
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Ingredients - 

   For Marination
  1500 gms - Whole Chicken (skin off)
   2 tbsp - Ginger-Garlic Paste
   1 tbsp - Lemon Juice
   2 tsp - Red Chili Powder
   1/4 tsp - Pepper Powder
   1/2 tsp - Turmeric Powder
   1/2 tsp - Salt

   For Roast and Grind
   1 tbsp - Coriander Seeds
   1 tsp - Cumin Seeds
   2 inch - Cinnamon
   2 - Green Cardamom
   4 - Cloves/Lung
   1/4 tsp - Grated Nutmeg/Jayaphala
   1 Medium - Mace/Javitri
   1 - Black Cardamom/Moti Elachi
   
   For Curry
   8/12 - Almonds
   10/12 - Cashews or 1 tbsp poppy seeds
   2 Large - Onion (or 2 cups chopped)
   1 Large - Tomato
   4 - Slit Green Chilies
   4 tbsp - Oil or Ghee
   2 tsp - Ginger-Garlic Paste
   1 tsp - Red Chili Powder (use more if required)
   2 tbsp - Chopped Mint Leaves
   2-3 Cups - Water
   To Taste - Salt

Method:
   
   Take the whole chicken and wash well. Marinate with all the ingredients listed under 'For Marination' and marinate for 30 mins or you can marinate for 3-4 hours too. Grind Almonds, cashew nuts and poppy seeds into smooth paste using 1-2 tbsp water if required, keep aside. You may also soak and peel almonds before grinding. I didn't peel almonds, as I like it.

   Meanwhile dry roast all the ingredients listed under 'For Roast and Grind' until light brown or aromatic, allow to cool and grind into powder, I kept slightly coarse, not much though.
   
   Also peel and roughly chop onion, heat 2-3 tsp oil in a pan or wok add onion pieces, garlic and saute until golden brown. Next add ginger-garlic paste and chopped tomato (you may use tomato puree instead) and saute until onion paste leaves oil. Mix and Mash all to make a fine paste. Add turmeric powder, dry red chili powder. Cook well. 
  Now add, almond-cashew-poppy seeds paste. Add very little water to avoid burnt of the masala. Cook for about a minute. Then add whisked yogurt. Cook till this mixture leaves oil. Then add 200-250 ml water and 1/2 tsp Garam masala powder. stir and mix.
  Add marinated chicken. First, put the breast side down, on pan. Breast side got much meat so it will get nice cooked. Mix well with gravy, and cook for 30-35 mins in medium to slow flame, stir in intervals.

  Do one more thing. Take spoonful gravy from pan and pour over the chicken in intervals. This will help the chicken to absorb and cook well with gravy. After 15 minutes or so, turn over the chicken and repeat the process. 
   Cook until gravy becomes thick and oil starts to float. 
   Check the tenderness of your chicken. Sprinkle 1 tsp pepper powder and 1 tsp roasted fennel powder for nice aroma and taste. Many people like coriander leave, so if you like, add chopped coriander leaves. Then off flame.
   Murgh-Chicken-Musallam Dish is ready to serve!
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More Chicken recipes 
Chicken Xacuti
Chili Chicken
Chicken Thupka