Murgh Musallam

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Murgh musallam
Place of origin Subcontinent
Course served Main course
Serving temperature Hot
Main ingredient(s) Chicken, tomato, egg, ginger, onion

Murgh Musallam (Masala roasted chicken) is a Mughlai dish.[1]


Murgh Musallam literally means whole chicken. The dish was popular among the royal Mughal families of Awadh now state of Uttar Pradesh in India. It also means well done. Ibn Battuta described Murgh Musallam as a favourite dish of Muhammad bin Tughluq.[2] The dish was also served in the Delhi Sultanate.[3]


The whole chicken piece is marinated for hours and then stuffed with boiled eggs, prepared with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli, and decorated with almonds and silver leaves.[4]


The main ingredients are :

a whole chicken piece,

ginger-garlic paste,

red chilli powder and salt.

Cumin seeds, boiled eggs, red chilli powder, cashew nuts, raisins, and turmeric powder may be added to the stuffing.[5]

See also


  1. Singh, Prerna. "Masala roasted chicken (Murg Musallam)". The Guardian. External link in |website= (help)<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. Tirmizi, Bisma. "Food Stories: Murgh Musallam". DAWN. External link in |website= (help)<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. Pargal, Sharda (1 January 2001). The Chicken Cookbook. Penguin UK. p. 302. ISBN 9789351181514.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. "Murgh Musallam: stuffed chicken has never tasted this good". Firstpost. External link in |website= (help)<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. "Recipe: Murgh Musallam". Zee News.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>

External links