Murgh Musallam
A grand Mughal dish of whole chicken stuffed with eggs and minced meat.
About this dish
A crown jewel of Mughlai cuisine, Murgh Musallam (literally 'whole chicken') was a favorite of the Delhi Sultanate. It is an extravagant preparation where a whole bird is marinated in rich spices, stuffed with spiced keema and hard-boiled eggs, and then slow-cooked in a saffron-infused almond gravy. It represents the height of Royal Delhi hospitality and is typically served at weddings and grand feasts.
Ingredients
The Bird and Marinade
- 1.2kg Whole Chicken, skinless and cleaned
- 100g (1/2 cup) Thick Yogurt
- 2 tbsp Ginger-garlic paste
- 1 tsp Turmeric powder
- 2 tsp Kashmiri Red chili powder
- 1 tsp Garam Masala
- 1 tbsp Lemon juice
The Stuffing
- 200g Chicken Mince (Keema)
- 2 Hard-boiled eggs, peeled
- 1 small Onion, finely chopped
- 2 tbsp Fried raisins and cashews
- 1/2 tsp Allspice powder (Kabab chinni)
The Royal Gravy
- 3 large Onions, sliced and fried golden (Birista)
- 50g Cashews and 20g Almonds, soaked and pasted
- 150ml Ghee
- 2 Bay leaves, 4 Cloves, 1 inch Cinnamon
- 1/2 tsp Saffron strands soaked in 2 tbsp warm milk
- 1 tsp Kewra water
Method
- 1
Prepare the Chicken
Wash the chicken and pat dry thoroughly. Make deep incisions (gashes) on the breast and drumsticks. Rub the marinade ingredients (yogurt, ginger-garlic, spices, lemon) all over the bird and inside the cavity. Marinate for at least 4 hours, preferably overnight.
- 2
Cook the Stuffing
Heat 1 tbsp ghee, sauté chopped onions until translucent. Add the chicken mince and cook until browned. Stir in the raisins, cashews, and allspice. Cook until the moisture evaporates. Let it cool slightly.
- 3
Stuff and Truss
Fill the chicken cavity with the cooked mince and place the two hard-boiled eggs inside. Use a kitchen twine to tie the legs together firmly and tuck the wings under. This ensures the chicken holds its shape and the stuffing doesn't fall out during cooking.
- 4
Sear the Bird
In a large heavy-bottomed pot (Degchi), heat 4 tbsp ghee. Carefully place the whole chicken and sear on all sides over medium-high heat for about 10-12 minutes until it develops a golden-brown crust. Remove and set aside.
- 5
Prepare the Gravy Base
In the same ghee, add whole spices (bay leaves, cloves, cinnamon). Add the cashew-almond paste and sauté on low heat for 5 minutes until it starts to release oil. Add the fried onion paste (blitzed with a little water) and any remaining marinade.
- 6
Slow Braising (Dum)
Place the chicken back into the pot with the gravy. Add a cup of water or chicken stock. Cover with a very tight lid. Cook on a very low flame (Dum) for 45-50 minutes, turning the bird halfway through very gently.
- 7
Aromatics Addition
Once the chicken is tender (meat should start pulling away from the bone), pour the saffron milk and Kewra water over it. These provide the distinct 'Dilli Darbar' aroma.
- 8
Reduce the Sauce
If the gravy is too thin, increase the heat for 5 minutes without the lid until the sauce becomes thick, velvety, and coats the chicken completely.
- 9
Garnish and Serve
Transfer the whole chicken to a large platter. Pour the remaining gravy over it. Garnish with additional boiled egg halves, fresh coriander, and slivered almonds.
Notes & variations
- Ensure the chicken is not larger than 1.2kg, or it will be difficult to cook through to the center while keeping the outside moist.
- Trussing with twine is essential; otherwise, the chicken will fall apart when you try to turn it.
- You can substitute Kewra water with Rose water, but Kewra is more authentic for this dish.
- For a party, you can roast the stuffed bird in an oven at 180°C for 45 mins, basting with gravy, instead of pot-braising.
Serve with
Khamiri Roti or Saffron Pulao and a rich nut garnish.
Cook's note
Use a heavy bottom pot or a Dutch oven to prevent the nut-based gravy from scorching at the bottom.