You are here

Murgh Musallam

Microwaverina's picture
Murgh Musallam is a grand dish, and a very old one too. Murgh Musallam is ranked among the top in my favourite food list. The masala paste of raw papaya, garlic, ginger, chillies, peppercorns, youghurt and other gives the Murgh Musallam a majestic taste. Must cacth it.
  Whole chicken 1 Kilogram
  Papaya 1
  Whole garlic 1
  Ginger piece 1 Inch
  Red dry deseeded chilies 4
  Peppercorns 3
  Cardamoms 3
  Cinnamon piece 1⁄2
  Roasted cumin seeds 1⁄2 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Yogurt 1⁄2 Cup (8 tbs)
  Salt To Taste
  Oil 2 Tablespoon
  Hot water 1⁄2 Cup (8 tbs)
  Tomato slices 1 Cup (16 tbs)
  Chilies 1 Teaspoon
  Onions slices 1 Cup (16 tbs)

Mix the masala paste with yoghurt and salt and apply to the chicken forking it inside and outside.
Refrigerate overnight.
Next day bring the chicken to room temperature.
Heat oil on a stove, and saute chicken on all sides, until browned all over.
Place the whole chicken in a serving dish, pour 1/2 cup hot water on it, and microwave covered for 10 minutes.
Insert a microwave thermometer in the middle of the thigh being careful not to touch the bone.
Let it stand in the microwave for 5 minutes, and then turn the chicken over.
If the water has dried up add 1/2 cup hot water and microwave covered for another 10 minutes.
When temperature reaches 87° c (190° F) the chicken is ready to be served, not before.
If you do not have a thermometer, at this stage, a rough test of cooked chicken would be when the meat between the leg and breast shows no pinkness: if it does, microwave further for 2-3 minutes.
Let it stand for another 5 minutes.
Then place the whole bird on a serving plate, and garnish as desired with slices of tomatoes, chillies and onions.
It is now ready to be carved.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (25 votes)
Murgh Musallam Recipe