Murgh musallam

Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent.[1] 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.[2]

Murgh musallam
CourseMain course
Place of originIndian Subcontinent
Associated national cuisineIndia, Bangladesh, Pakistan
Serving temperatureHot
Main ingredientsChicken, tomato, egg, ginger, garlic, onion
This article is part of the series on
Indian cuisine
Regional cuisines
North India
South India
East India
West India
Northeast India
Other
Ingredients, types of food
Preparation, cooking
See also
Related cuisines
  •  India portal
  •  Food portal

History

Murgh musallam literally means 'whole chicken'.[2] 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.[3] The dish was also served in the Delhi Sultanate.[4]

See also

References
  1. Singh, Prerna. "Whole chicken (Murg Musallam)". theguardian.com. The Guardian.
  2. "Murgh Musallam: stuffed chicken has never tasted this good". firstpost.com. Firstpost.
  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.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.