Spicy Chicken Mussallam

When it comes to royalty in the culture-rich Indian culinary scene, the cuisine from the princely state of Awadh needs no introduction. It’s one of the most refined, rich, and delicate cuisine that requires expert skill and an abundance of patience. Presenting its one of the most delicious chicken dishes: “Dastarkwhan -e- Murg Mussallam”. Murg (means “chicken”) and “Mussallam”(means “whole”), served on Dastarkhwan (a delicate silk cloth), reflect the princely style with which it was served to the elites in ancient times. The whole chicken was basted with yogurt, spices, stuffed with a boiled egg (which in turn was stuffed with minced lamb). This 3 layered dish was grilled over charcoals on low flames for a long time, till the meats were cooked to perfection(soft, moist, and flavorful).In the modern-day busy life, we adapt to boneless chicken instead, with no eggs or red meat, but retain its delicate balance of hot and tangy roasted spices, flavorful marinades, and grill in wood-fired ovens. The end result is pure ZEN, a deliciousness that tingles your taste buds and arouses your senses in ways you never expect.

Refer to our spices, herbs, added to this dish, that help with the nutritional value dish

Pro Tips: Marinade the chicken breasts first with dry rub spices and lemon. This will give a characteristic flavor. Marinade overnight if you plan ahead for the best results. If you do plan to marinade overnight.

Murg Mussullum
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Murg Mussullum

Course: EntreesDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 600 gms boneless chicken (3 medium sized chicken breasts) Cubed

  • 1st Marination

  • 1 TSP Salt

  • 1/2 TSP Red Chilli Powder

  • 1/2 TSP Turmeric Powder

  • 1/2 TSP Black Pepper

  • 1 Lemon juice

  • Gravy

  • 1 Cup Red Onion chopped

  • 2 Large Red Tomatoes Shredded (not cut)

  • 1 TSP Garlic Ginger Paste

  • 1 TSP Turmeric

  • 1 TSP REd chilli Powder

  • 1 TSP Cumin Powder

  • 1 TSP Coriander Powder

  • 1/4 cup Hung Curd/ Thick Yogurt

  • Garnish

  • Fresh Cilantro Leaves

  • 1/2 Indian Chaat Masala

  • 1/2 Garam Masala

  • 1 green chilli cut

Directions

  • Chicken Prep
  • Mix-in all spices and lemon on chicken breasts and let it sit for 30 mins
  • Saute the chicken in oil in pan
  • Gravy
  • Saute onions, ginger and garlic in EVOO for 5 mins
  • Add in tomatoes and spices and cook till oil separates from water
  • Add in Chicken and cook for 15 mins on medium heat.
  • Add in Yogurt to add a tang to the flavor and to thicken the gravy
  • Cook on high flavor to build the flavor quickly fr 5 mins
  • At last garnish with all the delights and serve hot

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