Murgh musallam

Murgh musallam
Course Main course
Place of origin Indian Subcontinent
Associated national cuisine India, Bangladesh, Pakistan
Serving temperature Hot
Main ingredients Lamb tomato, egg, ginger, onion
Cookbook: Murgh musallam  Media: Murgh musallam

Murgh musallam (Whole chicken) is a Mughlai dish originating from the Indian subcontinent.[1] It consists of a 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]

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)". https://www.theguardian.com/. The Guardian. External link in |website= (help)
  2. 1 2 "Murgh Musallam: stuffed chicken has never tasted this good". http://www.firstpost.com/. Firstpost. External link in |website= (help)
  3. Tirmizi, Bisma. "Food Stories: Murgh Musallam". http://www.dawn.com/. DAWN. External link in |website= (help)
  4. Pargal, Sharda (1 January 2001). The Chicken Cookbook. Penguin UK. p. 302. ISBN 9789351181514.
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