Murgh Musallam
Whole roasted chicken stuffed with eggs and minced meat in a rich gravy.
About this dish
Murgh Musallam, meaning 'whole chicken', is a celebratory Mughlai dish that graced the royal tables of Delhi. It is an extravagant preparation where a whole chicken is marinated, stuffed with spiced eggs and minced meat, and slow-cooked in a rich almond and yogurt gravy. It represents the pinnacle of 'Dastarkhwan' (formal dining) etiquette in North India.
Ingredients
The Chicken & Stuffing
- 1.2 kg Whole chicken, skinless and cleaned
- 2 Hard-boiled eggs
- 200g Mutton mince (Keema), cooked with basic spices
- 2 tbsp Ghee for searing
The Marinade
- 1/2 cup Greek yogurt
- 1 tbsp Ginger-garlic paste
- 1 tsp Turmeric powder
- 1 tbsp Kashmiri chili powder
- 1 tsp Salt
- 1 tbsp Lemon juice
The Royal Gravy
- 2 large Onions, sliced and fried until golden brown (Birista)
- 1/2 cup Almonds and Cashews, soaked and ground to a paste
- 1 tsp Saffron strands, soaked in 2 tbsp warm milk
- 4 Green cardamoms, 1-inch Cinnamon stick, 4 Cloves
- 1 cup Tomato puree
- 1/2 cup Heavy cream
Method
- 1
Preparing the Bird
Make deep gashes on the breast and drumsticks of the chicken. Rub the marinade all over and inside the cavity, ensuring the spices reach the deep cuts. Let it marinate in the refrigerator for at least 2 hours to tenderize and flavor the meat.
- 2
Stuffing the Cavity
Mix the cooked mutton mince with a little garam masala. Stuff the cavity of the chicken with the boiled eggs and the mince. Do not overstuff, or the chicken might burst during the cooking process.
- 3
Trussing the Chicken
Use kitchen twine to tie the legs of the chicken together and tuck the wings under the body. This ensures the chicken holds its shape and the stuffing remains intact during searing and simmering.
- 4
Searing for Color
Heat ghee in a large heavy-bottomed pot or Dutch oven. Carefully place the whole chicken in and sear on all sides over medium-high heat until it develops a golden-brown crust. Remove the chicken and set aside.
- 5
Building the Gravy Base
In the same pot, add the whole spices (cardamom, cinnamon, cloves). Once they sizzle, add the ginger-garlic paste and the ground fried onion paste. Sauté for 3-4 minutes until the oil starts to separate.
- 6
Adding the Nut Paste
Lower the heat and stir in the almond-cashew paste and tomato puree. Cook on medium-low heat, stirring constantly to prevent the nut paste from sticking to the bottom. The gravy should turn thick and aromatic.
- 7
Slow Braising
Place the seared chicken back into the pot. Add a cup of warm water, cover with a tight-fitting lid, and simmer on low heat for 35-40 minutes. Baste the chicken with the gravy every 10 minutes to keep it moist.
- 8
Testing for Doneness
Check the internal temperature at the thickest part of the thigh; it should reach 75°C (165°F). The meat should be tender enough to pull apart easily but still holding onto the bone. The gravy should have thickened significantly.
- 9
The Royal Finish
Stir in the saffron milk and heavy cream around the chicken. Simmer for another 5 minutes on very low heat. The cream will give the gravy a silken, pale-orange hue and a regal richness.
- 10
Final Garnish
Remove the twine carefully. Garnish with silver vark (optional), toasted almond slivers, and fresh coriander. The dish should look spectacular, with the whole chicken glistening in its thick, creamy sauce.
Notes & variations
- Use a 'Broiler' chicken rather than a 'Country' chicken for this dish, as it cooks faster and stays tender.
- Ensure the mutton mince used for stuffing is fully cooked before putting it inside the chicken.
- If the gravy gets too thick, always thin it with warm milk instead of water for extra richness.
- The fried onion paste (Birista) is crucial; store-bought fried onions can be used if they are not bitter.
Serve with
Serve as a centerpiece with saffron-infused Basmati pulao or Khamiri roti.
Cook's note
For an extra layer of flavor, lightly fry the boiled eggs before stuffing them into the chicken.