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Murgh musallam

Course	Main course
Place of origin	Indian Subcontinent
Associated cuisine	India, Bangladesh, Pakistan
Serving temperature	Hot
Main ingredients	Chicken, tomato, egg, ginger, garlic, onion

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Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. It is cooked dry or in sauce, and decorated with almonds and silver leaves.

History

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

See also

• List of chicken dishes

References

1. Singh, Prerna. "Whole chicken (Murg Musallam)". The Guardian.
2. ^ "Murgh Musallam: stuffed chicken has never tasted this good". firstpost.com. Firstpost. 19 July 2011.
3. Tirmizi, Bisma (30 June 2014). "Food Stories: Murgh Musallam". Dawn. Pakistan. Retrieved 3 May 2019.
4. Pargal, Sharda (1 January 2001). The Chicken Cookbook. Penguin UK. p. 302. ISBN 9789351181514.

External links

• Roasted chilli yoghurt chicken (taj murgh musallam)

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Category

• Indian chicken dishes
• Bangladeshi meat dishes
• Mughlai cuisine
• North Indian cuisine
• Indian meat dishes