Murgh Musallam. A Timeless Recipe

Ingredients

• 1.5 kg Whole Chicken (cleaned, skin on)
• 4 large Eggs (hard boiled and peeled)
• 2 tbsp Raw Papaya (grated, used as tenderizer)
• 2 tsp Garam Masala
• 2 tbsp Ginger‑Garlic Paste
• 1 tsp Red Chili Powder
• 1.5 tsp Salt
• 1 cup Plain Yogurt
• 2 large Brown Onions (sliced and browned)
• 1/4 cup Cashews (soaked 15 min, then blended)
• 1/4 cup Mixed Dry Fruits (almonds, raisins, pistachios, chopped)
• 4 pods Cardamom Pods (ground)
• 1/4 tsp Nutmeg (ground)
• 2 tbsp Besan (Gram Flour)
• 4 tbsp Desi Ghee
• 1 liter Water (adjust to keep chicken partially submerged)
• 2 tbsp Oil (for browning onions)

Instructions

1. Boil and Peel Eggs

   Place the eggs in a pot of water, bring to a boil, cook for 10 minutes, then cool under running water and peel.

   Time: PT10M

   Temperature: 100°C

2. Prepare Chicken and Marinate

   Rinse the whole chicken, pat dry, then rub with grated raw papaya, garam masala, ginger‑garlic paste, red chili powder, and salt. Let it rest for 15 minutes.

   Time: PT15M

3. Smoke the Chicken

   Place a small piece of hot charcoal in a metal bowl, set it inside the pot, drizzle a little ghee, and cover tightly. Let the chicken absorb the smoke for at least 1 hour.

   Time: PT1H

4. Make the Yogurt‑Nut Paste

   In a blender, combine yogurt, browned onions, soaked cashews, mixed dry fruits, ground cardamom, nutmeg, and besan. Blend to a smooth paste.

   Time: PT15M

5. Stuff the Chicken

   Insert the boiled eggs into the cavity of the smoked chicken. Fill any remaining space with the remaining dry‑fruit mixture.

   Time: PT10M

6. Cook the Musallam

   Place the stuffed chicken back into the large pot, add 4 tbsp desi ghee, then pour in 1 liter water. Bring to a gentle boil, then simmer on low heat, partially covered, until the meat is tender enough to be cut with a spoon (about 1 hour).

   Time: PT1H

   Temperature: 90°C

7. Finish by Roasting and Aromatizing

   Uncover the pot, increase heat to medium‑high and let the gravy reduce for 10‑15 minutes, turning the chicken occasionally to brown the top. For the final aroma, place a fresh piece of hot charcoal on a small foil tray, drizzle with ghee, cover the pot with a clean cotton cloth soaked in ghee, and let sit for 5 minutes.

   Time: PT15M

   Temperature: 180°C

8. Rest and Serve

   Remove the chicken from the pot, let it rest for 5 minutes, then carve and serve with the rich gravy and garnish with fresh coriander if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

15 g

Fat

30 g

Fiber

2 g