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| Course | Main course |
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| Place of origin | Indian Subcontinent |
| Associatedcuisine | India,Bangladesh,Pakistan |
| Serving temperature | Hot |
| Main ingredients | Chicken, tomato, egg, ginger, garlic, onion |
| This article is part of the series on |
| Indian cuisine |
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Regional cuisines
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Ingredients, types of food |
Murgh musallam is aMughlai dish originating from theIndian subcontinent.[1] It consists of wholechicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices likesaffron,cinnamon,cloves,poppy seeds,cardamom and chilli. It is cooked dry or in sauce and decorated with almonds andvark.[2]
Murgh musallam literally means 'whole chicken' inPersian.[2] The dish was popular among the royal Mughal families ofAwadh, now the state of Uttar Pradesh in India. It also means 'well done'.Ibn Battuta described Murgh Musallam as a favourite dish ofMuhammad bin Tughluq.[3] The dish was also served in theDelhi Sultanate.[4]
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