Soaked, slathered, served
Pushpesh Pant
Murgh Musallam
If there is one delicacy that is reconised as the ‘jewel in the Indian culinary crown’, it is the Murgh Musallam. There are myriad flattering vegetarian recipes that mimic the regal bird and there is no dearth of variant recipes, each claiming to be the ‘authentic’ one with an impressive lineage. However, what is most significant to note is the widespread belief that it is a pretty difficult dish to attempt. Well, rejoice all over good food as we have, by sheer good fortune, stumbled upon a fool-proof nuskha that demolishes this myth. At Abbotsford, a small gem of a heritage hotel in Nainital, we were treated to a lovingly, slow-cooked Murgh Musallam by Kanta Prasad, our very gracious hostess. We gratefully acknowledge our debt to her as we share the recipe with our readers.
Ingredients:
Dressed chicken 1 (Intact, not cut into pieces)
Bay leaf 1
Cloves 3-4
Cinnamon stick 1-inch piece
Onions medium 2 (peeled and sliced very fine)
Garlic paste 1 tbsp
Ginger paste 1 tsp
Curds 1 cup
Red chilli powder 1 tsp
Black peppercorn powder (freshly ground) ½ tsp
Nutmeg (grated) ¼ tsp
Saffron A few strands (soaked in lukewarm milk)
Salt to taste
Ghee 1 cup
Method: Wash and pat dry the murgh. Pierce the bird all over with a fork and score with a sharp knife making three to four slashes. Prepare a marinade mixing curds and powdered spices, salt and saffron. Apply it onto the chicken and keep aside in a cool place for 24 hours. Heat ghee in a thick bottomed pan and add the bay leaf, cinnamon, cardamom and cloves to it. When the whole spices change colour, add sliced onions and stir fry on low medium heat till it turns rich reddish brown. Add the whole murgh along with the marinade. Cover and cook on very low heat for about 30 minutes. Uncover and check a few times in-between, stir well and baste with a little ghee. Scrape the base of the utensil to remove any residue sticking to it. Turn the chicken’s side to ensure even cooking. Cover with a tight lid, lower the flame to simmer and cook for another 20 minutes. Uncover, adjust the seasoning and enjoy!
