Murg Mussallam
The 'Murg Mussallam' (literally means
whole chicken) is one such delicacy perfected by the cooks of Awadh.
Competence of the cook is gauged by his ability to cook the dish cooked on
ceremonial occasions. The preparation of Murg Mussallam requires a good
command over the blending of spices and knowledge of heat control. Purists
prefer country chicken to the broiler for the cooking of any chicken dish
because they consider the farm chicken no match the robust roaster even
though the cooking tome and processing is longer in the later case.
Ingredients
- 1kg: Chicken (whole)
- 25 gm: Papaya (raw)
- 4 medium sized: Onions
- 2 inch long piece: Ginger
- 4 cloves: Garlic
- Salt to taste
- Masala 'A'
- 50 gm: Desiccated Coconut
- 20 gm. Chironji
- 8 gm: Cardamom (green)
- 8-10: Cloves
- 5 gm: Black Pepper
- 5 gm: Poppy seeds
- 5 gm: Cinnamon
- Masala 'B'
- 250 gm: Curd
- 250 gm: Ghee
- 4 Eggs
- 30 gm: Almonds
- 20 gm: Cumin seeds
- 20 gm: Coriander seeds
- 5 gm: Chilli powder
- 2-3: Silver leaves (clean and wash)
- A pinch: Saffron
- A pinch: Saffron colour (edible)
- 1 tsp: Kewra jal
Method
- Clean and wash chicken. Take care to wash the inside well. Prick all
over with the fork.
- Grind the raw papaya to a paste. Apply it with salt on the chicken
rubbing it in well. Marinate for 2 hours. (If a broiler chicken is being
used then there is no need to marinate in the papaya paste).
- Meanwhile, finely slice the onions and fry in ghee till golden
brown. Remove and grind half the onions to a paste and keep aside.
- Also grind garlic and ginger to a paste.
- Lightly roast ingredients of Masala A and B separately on a griddle
and grind to a paste.
- For the stuffing, hard boil 4 eggs, chop and keep aside.
- Blanch and peel the almonds and cut into the slivers. Keep aside.
- Now, remove the papaya paste off the chicken completely.
- Dissolve the saffron colour in kewra jal and apply on the chicken
rubbing inside also.
- In a bowl, mix masala A and B in the curd and blend well. Then add
the coloured chicken to this mix, rub well and marinate for 25 minutes.
Then mix half of the fried onions in chopped boiled eggs and stuff
inside the body cavity of the chicken.
- Truss the chicken by bringing the wings and legs close to the body
and tie with a thread.
- Put a lagan or patili on fire and pour ghee which was used for
frying the onions and the chicken along with the marinade. Simmer for 30
minutes or till the chicken is done and the ghee appears on the sides.
When done, place on a platter and remove the thread.
- Place the silver leaves on the chicken and garnish with almond
slivers. Serve hot with the warqui paratha or sheermal.
