food.wikisort.org - DishMurgh 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 |
Course | Main course |
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Place of origin | Indian Subcontinent |
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Associated national cuisine | India, Bangladesh, Pakistan |
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Serving temperature | Hot |
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Main ingredients | Chicken, tomato, egg, ginger, garlic, onion |
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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
External links
Wikibooks
Cookbook has a recipe/module on
Indian dishes by region |
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North | Mughlai | |
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Punjabi |
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Kashmiri |
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Indian diaspora | |
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Chicken dishes |
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Stews, braises and casseroles | |
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Fried chicken |
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Cuts and techniques |
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List of chicken dishes |
 Bangladeshi dishes |
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Main and side dishes | |
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Sweetmeats | |
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Bangladeshi diaspora |
- Chicken tikka masala
- Phall
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