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Shahi Murgh Musallam - A Feast for Kings

****** 🎥 THIS VIDEO IS AVAILABLE WITH ENGLISH SUBTITLE 🎥 ****** Hello Guys, Welcome to "Perpetual's Kitchen". Shahi Murg Musallam is a royal Mughlai dish that features a whole chicken marinated in a rich blend of spices and slow-cooked in a luxurious, flavorful gravy. The term "Murg Musallam" translates to "whole chicken," with "Shahi" referring to its royal Mughal origins. This dish is often served at feasts or special occasions due to its grandeur and rich flavors. FOR DRY FRUITS PASTE:- Take 10-12 Almonds in a grinding jar. 10-12 Cashew nuts. 1 tbsp Poppy seeds. 1 tbsp Chironji seeds (Cuddapah Almonds) 1 Mace, 4 Cardamoms & 3 Cloves. Add little water. Grind & make a fine paste. Our Dry Fruits paste is ready. FOR MASALA PASTE:- Take 2 tbsp of Yogurt in a bowl. Add 2 tbsp of kashmiri red chilli powder. 1 tsp Coriander powder. 1 tsp Chaat masala. 1 tsp Cumin powder. ½ tsp turmeric powder. ½ tsp black pepper powder. 1 tbsp Ginger garlic paste. ½ tsp salt. 1 tsp Kewra water (Screwpine Essence) 1 Lemon juice. ½ tsp Garam masala. Mix well. Now add ½ tsp dry roasted fenugreek leaves. 1 tbsp chopped coriander leaves. Mix well. Our masala paste is ready. FOR STUFFING:- Heat 2 tsp oil in a wok. Add 2 cardamoms & 1 cinnamon stick. Fry them. Add 1 tsp cumin seeds & fry it. Add 1 finely chopped onion & fry till it turns light brown in color. Add 1 tsp Ginger garlic paste, stir & cook well. Add 1 tsp kashmiri red chilli powder, 1 tsp coriander powder, ¼ tsp Black pepper powder, ¼ tsp turmeric powder, ½ tsp garam masala & salt to taste. Mix & cook well. Add 1 roughly chopped tomato, stir & cook well. Add Chicken Mince - 250 grams. Mix & cook well. Close the lid & let it cook for 5 minutes on medium flame. Open the lid after 5 minutes & mix well. Add 2 boiled Eggs & some freshly chopped coriander leaves. Mix & cook well. Our Stuffing is ready. FOR GRAVY:- Heat ½ cup of oil in a wok (NOTE:- We'll use the same oil in which we fried the chicken) Add 2 cardamoms, 1 tsp cumin seeds & 2 onion paste. Fry them well. Add 2 tomatoes puree, stir & cook well. Add 1 tbsp Ginger garlic paste mix & cook well. Add 1 tbsp kashmiri red chilli powder, ¼ tsp Black pepper powder, ½ tsp turmeric powder & 1 tsp coriander powder. Mix & cook well. Add remaining marinade. Mix & cook well. Wash the wok which contained our remaining marinade & pout that water into the wok. Mix & cook well. Add ¼ cup of yogurt. Stir & mix well. Add dry fruits paste. Mix & cook well. Wash the grinding jar in which we made the dry fruits paste & pour that water into the wok. Stir & mix well. Add Saffron water. Stir & mix well. Add 1 tsp Garam masala & 1 tsp salt. Stir & mix well. Add some freshly chopped coriander leaves. Stir & mix well. Add Hot water - 1 Glass. Stir & mix well. Our Gravy is ready. ⬗Method:- Take Chicken - 1.5kg & make a deep incision on the thigh, drumstick & breast part with a sharp knife. Also make some gashes on the joints as well (NOTE:- this incision will help the chicken cook evenly & faster) Now take 2-3 litres of water in a big bowl or wok. Add ½ cup of white vinegar.; 1 tbsp salt. Mix well. Submerge the chicken deeply in water & leave it for 1 hour. Now rub the chicken thoroughly inside & out with saffron water - 20 to 25 strands of Saffron soaked in water (NOTE:- Before marinating the chicken, wash it 4-5 times with clean water) Set aside for 20-30 minutes to marinate. Now take out the chicken and apply masala paste on the chicken and also in the cavity. Refrigerate the chicken for 2-3 hours or overnight to marinate. Heat ½ cup of oil in a wok. Gently place the chicken in a hot oil & fry the chicken o high flame until golden brown from all sides. Now add the fried Chicken to gravy. Pour gravy over fried chicken. Close the lid & let it cook for 10 minutes on low flame. Open the lid after 10 minutes. Flip it & Pour gravy over it once again. Close the lid & let it cook for 10 minutes on low flame. Open the lid after 10 minutes. Pour gravy over it once again. Now place a burning Charcoal in a steel bowl & place it in the center of the wok. Pour ghee on burning charcoal & close the lid immediately for 4-5 minutes. Open the lid after 4-5 minutes & take out the steel bowl. Lift the chicken using Spatula & place it on a serving plate. Pour gravy over it. Cut & remove the threads & take out the toothpicks. Garnish with some freshly chopped coriander leaves. OUR DELICIOUS "SHAHI MURGH MUSALLAM" IS READY TO SERVE😊 Serve hot with naan, rice, or pulao. Thanks for watching😊 LET'S CONNECT:- ► https://bit.ly/PerpetualsKitchen --------------------------------------------------------------------------------------- ✉ CONTACT:- [email protected] --------------------------------------------------------------------------------------- #perpetualskitchen #murghmusallam