How Can We Help?
You are here:
< Back
Dish from the Indian subcontinent
This article is part of the series on |
Indian cuisine |
---|
Regional cuisines
|
Ingredients, types of food |
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]
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
- ^ Singh, Prerna. "Whole chicken (Murg Musallam)". The Guardian.
- ^ a b "Murgh Musallam: stuffed chicken has never tasted this good". firstpost.com. Firstpost. 19 July 2011.
- ^ Tirmizi, Bisma (30 June 2014). "Food Stories: Murgh Musallam". Dawn. Pakistan. Retrieved 3 May 2019.
- ^ Pargal, Sharda (1 January 2001). The Chicken Cookbook. Penguin UK. p. 302. ISBN 9789351181514.
External links
Stews, braises and casseroles |
|
---|---|
Fried chicken |
|
Roast and barbecue |
|
Rice dishes | |
Pies and bread dishes | |
Salads | |
Chicken soup | |
Cuts and techniques | |
Main and side dishes |
|
---|---|
Snacks and sauces | |
Breads | |
Beverages | |
Sweetmeats | |
Bangladeshi diaspora | |
Categories
-
Annuals36
-
Bulbs, Corms & Tubers41
-
Ferns27
-
Fruits3
-
Garden Plants23
-
Grasses26
-
Herb17
-
Insects1
-
Mammals1
-
Midwest Native Plants0
-
Northeast Native Plants112
-
Perennials123
-
Rose1
-
Shrubs47
-
Trees112
-
Tropical Plants53
-
Upland Birds5
-
Vines18
-
Viola Tricolor1
-
Water Gardening & Plants9
-
Waterfowl0
-
Wetland Birds0
-
Wetland Plants4
-
Wildbirds172
-
Wildflowers1
-
Woodland Plants29
Table of Contents
Recent Comments