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Murgh Mussallam
Karachi — Mother recipe · ar de en es fr it ja pt ru zh
A traditional Pakistani dish distinguished by its rich preparation and exquisite taste.
⏱️ 30 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 4 small chickens
- 200 g of butter
- 1 large onion, chopped
- 200 g of zucchini, sliced
- 100 g of red bell peppers, sliced
- 100 g of green bell peppers, sliced
- 100 g of carrots, sliced
- 100 g of cucumbers, sliced
- 500 ml of chicken broth
- 100 ml of milk
- Salt and pepper to taste
- 200 g of wheat bread, cubed
Method
- Prepare the chickens by cleaning them and cutting them into pieces that fit the bread.
- In a pot, melt the butter and sauté the onions until golden.
- Add the onions and vegetables, cook for 10 minutes.
- Add the broth, milk, salt, and pepper, bring to a boil and cook for 20 minutes.
- In a baking dish, place the chicken pieces, cover with the sauce, and add the bread cubes.
- Bake in the oven at 180°C for 30 minutes.
- Serve hot.
The story
Murgh Mussallam is an original dish from Karachi, known for its complexity and the culinary art that surrounds it. This dish was long reserved for special occasions and celebrations.
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