Murgh Musallam
Murgh Musallam is a royal Mughlai dish featuring a whole chicken marinated with yogurt, spices, and saffron, stuffed with eggs and rice or minced meat, and then slow-cooked in a rich nut-based gravy. Regal, aromatic, and indulgent, it is perfect for festive occasions and served best with naan, pulao, or sheermal.
Shreya Singh
1 month ago
Ingredients
Main
For marination
For gravy
Nutrition Facts (per serving)
- Calories520
- Total Fat34 g
- Saturated Fat12 g
- Cholesterol145 mg
- Sodium410 mg
- Total Carbohydrate14 g
- Protein42 g
Instructions
- 1 Clean and pat dry the whole chicken. Make small cuts on the surface for marinade absorption.
- 2 Mix yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, saffron milk, and salt. Coat chicken thoroughly inside and out. Marinate for 2 hours.
- 3 Stuff the cavity with boiled eggs (and optionally spiced rice or minced meat). Tie legs with kitchen twine.
- 4 Heat ghee in a large handi or pan. Add onions and fry until golden. Add tomato puree and cook until oil separates.
- 5 Stir in cashew paste and raisins. Add marinated whole chicken gently into the pan.
- 6 Cover and cook on low flame, basting chicken occasionally, until fully cooked (about 40–50 minutes). Add a little water if needed for gravy.
- 7 Once tender, garnish with fried onions and saffron. Slice before serving.
- 8 Serve hot with naan, sheermal, or pulao for a royal meal.
