Shreya Singh
Ingredients
Main
- 1 whole chicken (about 1–1.2 kg), cleaned
- 2 boiled eggs (for stuffing)
- 1 cup yogurt (curd)
- 2 tbsp ginger-garlic paste
- 1 tbsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- A few saffron strands soaked in 2 tbsp warm milk
- Salt to taste
- 3 onions, thinly sliced & fried golden (birista)
- 2 tomatoes, pureed
- 10–12 cashews, soaked & ground
- 1 tbsp raisins (optional)
- 3 tbsp ghee or oil
- 2 bay leaves
- 4 cloves
- 1 cinnamon stick
- 4 green cardamom
Instructions
- Prepare the Chicken: Clean and pat dry the whole chicken. Make small cuts across the surface to help the marinade penetrate.
- Marinate: Mix yogurt, ginger-garlic paste, turmeric, chilli, garam masala, saffron milk, and salt. Rub the marinade thoroughly inside and outside the chicken.
Marinate at least 2 hours, or overnight for best flavor.
- Stuffing: Stuff the cavity with boiled eggs and secure using toothpicks or kitchen thread.
- Browning: Heat ghee in a large pan. Add bay leaves, cloves, cinnamon and cardamom. Place the marinated chicken in the pan and brown lightly on all sides.
- Gravy: Add tomato puree and cook until oil separates.
Add fried onions, cashew paste, raisins, and a splash of water. Mix gently.
- Slow Cooking: Cover and cook on low heat for 45–50 minutes, basting the chicken with gravy every 10 minutes.
This step ensures tender, juicy meat.
- Finish: Once the chicken is fully cooked, add saffron milk and 1 tbsp ghee for aroma. Garnish with fried onions.
Why You’ll Love This Recipe
- Whole chicken cooked to tender perfection
- Rich, creamy gravy full of Mughlai flavors
- Authentic stuffing for a royal touch
- Perfect for parties and celebrations
- Traditional family-style recipe
Expert Tips:
- Add cashew paste only after tomatoes cook to prevent curdling
- Slow frying onions gives natural sweetness
- Baste frequently to avoid dryness
- Use Kashmiri chilli for rich color
- Let the chicken rest before slicing
Common Mistakes
- Cooking on high flame
- Adding yogurt directly to hot oil
- Using excess water
- Skipping marination
Personal Note
The secret that changed my Murgh Musallam forever was learning to baste patiently while slow-cooking. That alone made the chicken unbelievably soft and moist. Take your time with this recipe—the result is worth it.
Variations
Hyderabadi: Add coconut milk & poppy seed paste.
Lucknowi: Add kewra water and garnish with silver vark.
Healthier: Use less ghee and consider air-frying for browning.
FAQ
- What makes Murgh Musallam different from regular chicken curry?
- Murgh Musallam uses a whole chicken that is marinated, stuffed, and slow-cooked in a rich Mughlai gravy. The addition of saffron, fried onions, nuts, and eggs gives it a royal flavor that regular chicken curry usually doesn’t have.
- Can I make Murgh Musallam without stuffing?
- Yes. While stuffing with eggs is traditional, you can skip it and still enjoy the dish. Instead, you can fill the cavity with fried onions and cashew paste for extra flavor.
- How do I keep the chicken juicy?
- Slow cooking and frequent basting are the keys. Spoon gravy over the chicken every 10 minutes to keep it moist and flavorful.
- Can I bake or roast Murgh Musallam instead?
- Yes. After browning the chicken, you can roast it in the oven at 180°C for 40–45 minutes, basting halfway. Add the chicken back to the gravy before serving.
- Can I prepare it a day in advance?
- Absolutely. In fact, Murgh Musallam tastes even better the next day as the flavors deepen. Store in the refrigerator and reheat gently with a little milk or cream.
- Is this dish very spicy?
- Not necessarily. The richness comes from saffron, nuts, and fried onions rather than heat. You can adjust the spice level by reducing red chilli powder.
- What can I serve with Murgh Musallam?
- It pairs best with naan, sheermal, pulao, or biryani rice, along with mint chutney and onion salad.
