Murgh Musallam
Murgh Musallam
*Experience the royal flavors of this classic Mughlai dish, perfect for special occasions and festive meals.*
## **Ingredients**
### For the Marinade:
- 1 whole chicken (approximately 1.5 kg), cleaned and skin removed
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt, to taste
### For the Stuffing:
- 3 hard-boiled eggs, peeled
- 1/2 cup finely chopped onions
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt, to taste
### For the Gravy:
- 2 tablespoons ghee or oil
- 2 large onions, finely sliced
- 2 tablespoons ginger-garlic paste
- 2 large tomatoes, pureed
- 1/2 cup yogurt, whisked
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon saffron strands soaked in 2 tablespoons warm milk
- Salt, to taste
- Fresh coriander leaves and silver leaf (varq) for garnish (optional)
## **Instructions**
1. **Marinate the Chicken:**
- In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
- Apply this marinade thoroughly to the whole chicken, ensuring it's well-coated inside and out.
- Cover and refrigerate for at least 2 hours or overnight for best results.
2. **Prepare the Stuffing:**
- Heat ghee in a pan over medium heat.
- Add cumin seeds; once they splutter, add chopped onions and sauté until golden brown.
- Stir in coriander powder, garam masala, and salt. Cook for another minute.
- Remove from heat and let it cool slightly.
- Stuff the boiled eggs into the chicken cavity, followed by the sautéed onion mixture. Secure the opening with kitchen twine or toothpicks.
3. **Cook the Chicken:**
- Heat ghee or oil in a large, heavy-bottomed pot over medium heat.
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Stir in tomato puree and cook until the oil separates from the mixture.
- Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
- Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling.
- Place the stuffed chicken into the pot, spooning the gravy over it.
- Cover and cook on low heat, turning the chicken occasionally, until fully cooked and tender (approximately 45 minutes to 1 hour).
4. **Finish and Serve:**
- Once the chicken is cooked, add soaked saffron along with the milk and sprinkle garam masala on top.
- Garnish with fresh coriander leaves and silver leaf if desired.
- Serve hot with naan, roti, or steamed basmati rice.
This **Murgh Musallam** recipe brings the essence of Mughlai cuisine to your table, offering a sumptuous and flavorful experience that's sure to impress.
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