Pakistan – Murgh Musallam

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by Dahiza Umar

INTRODUCTION TO THE DISH

Murgh Musallam is a dish originated from the old ages of Muslim era. This dish is very flavorful and aromatic by the use of traditional spices. The spices used in this dish is freshly roasted and than seasoned the chicken. This dish is very popular in Lahore, as a main city of Punjab, Pakistan. In this dish, whole chicken is used. This whole chicken is than marinated and steam roasted.

MEANING OF THE NAME, MURGH MUSALLAM

”MURGH”, is known as chicken in urdu. And the word ”Musallam” means, some gravy/ curry. So this dish is actually a dish of whole chicken curry. In this dish whole chicken is take and than marinated, according to the spices of traditional ages like cumin, coriander, garam masala etc. Than the next step is steam roasting to cook the chicken and make it soft and juicy. Than a spicy gravy is made and put the chicken into the spices and this dish is formed.

HISTORY OF THE DISH

This dish is very popular dish from Royal Mughal Families, at the time of Indian subcontinent. This dish is served to the king of the Royal family, Shah Jahan on the royal dinners. The use of the whole chicken in cooking is very old tradition and this tradition continue from that time till now. As the India Pakistan separated, but the real cooking values are till seems to be same. Both the countries share their values and the culture. It is not wrong to said that this dish is originated from the time of Indian Subcontinent and included in the Royal Mughal’s cuisine.

TRADITIONAL FOOD OF PAKISTAN

This dish is among those dishes, whose value and traditional aspects are very old. This dish has still same traditional method of cooking and same flavors. The use of spices and the aromatic texture of the chicken is just killing everyone taste buds. In Lahore, Punjab of Pakistan, this dish has important value on the occasion like weddings, dinner, festivals etc. This dish is served in the 5 star restaurants and even on the road side stalls.

SERVED WITH

This dish is served with the following bread and rice like :

  • Roghani roti
  • Sada Naan
  • Rulami roti
  • Khameri roti
  • Khameri naan etc
  • Simple zeera rice
  • Yakhani pulao etc

COMPLEMENTARY SIDE THINGS TO SERVED WITH

  • Salad
  • Kachumar salad
  • Mint sauce
  • Raita
  • Yogurt etc

TIME REQUIRED

  • Preparation time : 30 minutes
  • Cooking time : 60 minutes
  • Total time : 1 hour and 30 minutes

NUTRITIONAL ASPECTS

  • Calories : 260
  • Carbohydrates : 30 grams
  • Fats : 20 grams
  • Protein : 46 grams

INGREDIENTS FOR CHICKEN STEAM ROAST

  • Whole chicken : 2 kilograms
  • Salt : 1 tbsp
  • Red pepper : 2 tbsp
  • Cumin powder : 2 tbsp
  • Coriander powder : 2 tbsp
  • Chili flakes : 1 tbsp
  • Green chili paste : 2 tbsp
  • Yogurt : 1/2 cup
  • Lemon juice : 6 tbsp
  • Garlic paste : 4 tbsp
  • Ginger paste : 4 tbsp

METHOD OF CHICKEN STEAM ROAST

  • Take a mixing bowl, add chicken and cut deep into the meat for infusion of the spices into the chicken.
  • Now add all the dried spices along with yogurt and lemon juice to marinate it.
  • Mix all the things together with the chicken and let them marinated for 20 to 40 minutes.
  • Now take a steamer and put the chicken over it and cook it for 20 minutes until the chicken get 75% done.
  • Chicken must be tender but not completely because it must be cook in the gravy after.
  • When chicken is ready set it aside until curry gets ready.

INGREDIENTS FOR MURGH MUSALLAM CURRY

  • Onion : 2 large
  • Tomatoes : 2 large
  • Garlic paste : 4 tbsp
  • Ginger paste : 4 tbsp
  • Green chilies paste : 4 tbsp
  • Oil : 1/2 cup
  • Salt : 1 tbsp
  • Red pepper : 1 tbsp
  • Black pepper : 1 tsp
  • Cumin powder : 1 tbsp
  • Coriander powder : 1 tbsp
  • Yogurt : 1 cup
  • Cream : 1 cup
  • Green fresh coriander leaves : 4 tbsp
  • Green chilies : 4 tbsp

METHOD OF COOKING

  • Take a cooking pot and add oil into with along with onion slices.
  • Fry the onion and than add garlic ginger paste with green chilies paste and saute it for a while.
  • Its time to add tomatoes to the onion and a glass of water.
  • Add all the spices and put it on heat for 20 minutes.
  • After that see the moisture is dried and than add yogurt and cream into it.
  • Mix it well and add our roasted chicken into the creamy gravy.
  • Let it put on slow heat for 10 minutes and served with green coriander and chilies.
  • Enjoy!

CUISINE : ASIAN, PAKISTAN, PUNJAB, LAHORE

COURSE : MAIN COURSE, SIDE DISH

SERVINGS : 6 TO 8 PERSONS

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