Chicken Musallam (Stuffed Whole Chicken)

Ingredients

• 1 whole Whole Chicken (cleaned, skin on, about 1.8 kg)
• 3 tablespoon Desi Ghee (1 tsp for stuffing, remainder for frying and gravy)
• 1 teaspoon Green Chili (finely chopped)
• 1 teaspoon Almonds (chopped for stuffing)
• 1 teaspoon Cashews (chopped for stuffing)
• 1 teaspoon Pistachios (chopped for stuffing)
• 1 teaspoon Onion (finely chopped for stuffing)
• 3 medium Onion (sliced for gravy)
• 1 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Coriander Leaves (fresh, chopped)
• 1 teaspoon Salt (adjust to taste)
• 1 large Egg (beaten, used to seal the cavity)
• 2 tablespoon Garlic Paste (store‑bought or homemade)
• 2 tablespoon Ginger Paste (store‑bought or homemade)
• 1 teaspoon Red Chili Powder (adjust heat to preference)
• 1 teaspoon Coriander Powder
• 100 gram Yogurt (plain, unsweetened)
• 1 teaspoon Garam Masala
• 10 pieces Green Cardamom Pods (for masala paste)
• 0.25 piece Nutmeg (one‑fourth of a whole nutmeg, for masala paste)
• 10 pieces Cloves (for masala paste)
• 2 inch Coconut (grated, for masala paste)
• 10 pieces Almonds (for masala paste)
• 10 pieces Cashews (for masala paste)
• 10 pieces Pistachios (for masala paste)
• 1 cup Water (for gravy)

Instructions

1. Prepare Stuffing Ingredients

   Finely chop the green chili, onion, almonds, cashews, pistachios, black pepper, coriander leaves and measure the salt.

   Time: PT10M

2. Mix the Stuffing

   In a mixing bowl combine the chopped nuts, green chili, onion, black pepper, coriander leaves, salt and 1 tsp ghee. Add the beaten egg and mix until the mixture holds together.

   Time: PT5M

3. Prepare the Chicken

   Pat the whole chicken dry. Make a small slit in the cavity, pour the beaten egg inside, then stuff the chicken tightly with the prepared mixture. Tie the cavity with kitchen twine to keep the stuffing inside.

   Time: PT10M

4. Fry the Chicken to Seal

   Heat a large pan over high flame, add 1 tsp ghee and place the stuffed chicken. Fry until the skin turns golden brown (about 5 minutes). Reduce heat to low and continue frying for another 8‑10 minutes until the chicken is partially cooked and the stuffing is sealed.

   Time: PT15M

   Temperature: high then low

5. Prepare Gravy Base Ingredients

   Slice the three medium onions, measure garlic paste, ginger paste, red chili powder, coriander powder, yogurt, garam masala and set aside. Gather the whole spices for the masala paste.

   Time: PT10M

6. Make Nut‑Spice Paste

   In a blender combine 10 almonds, 10 cashews, 10 pistachios, 2 inch grated coconut, 10 green cardamom pods, 1/4 nutmeg, 10 cloves and a pinch of water. Blend to a smooth paste.

   Time: PT10M

7. Cook the Gravy

   Heat 2 tbsp ghee in a heavy‑bottomed pot over medium‑high flame. Add sliced onions and sauté until golden brown (3‑4 minutes). Stir in garlic and ginger paste, cook 2 minutes. Add red chili powder, coriander powder, salt and the nut‑spice paste; sauté 2 minutes. Pour in 1 cup water, bring to a boil, then simmer for 10 minutes.

   Time: PT10M

   Temperature: medium‑high

8. Add Fried Chicken to Gravy

   Gently place the fried chicken into the simmering gravy. Cover and cook on low heat for 5‑6 minutes, turning the bird once to coat evenly.

   Time: PT6M

   Temperature: low

9. Finish the Gravy

   Stir in the plain yogurt, cook for 4‑5 minutes, then add garam masala and mix well. Turn off the heat.

   Time: PT5M

10. Rest and Serve

    Let the chicken rest for 5 minutes before carving. Serve hot with steamed basmati rice or naan.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

42 g

Carbohydrates

15 g

Fat

38 g

Fiber

3 g

Ingredient Substitutions

• Instead of Desi Ghee: unsalted butter, vegetable oil
• Instead of Green Chili: jalapeño, serrano pepper
• Instead of Almonds: cashews, pistachios
• Instead of Cashews: almonds, pistachios
• Instead of Pistachios: almonds, cashews
• Instead of Black Pepper: white pepper
• Instead of Coriander Leaves: cilantro
• Instead of Salt: sea salt, kosher salt
• Instead of Egg: flax egg (for veg), no seal needed if using kitchen twine
• Instead of Garlic Paste: minced garlic
• Instead of Ginger Paste: fresh grated ginger
• Instead of Red Chili Powder: paprika, cayenne pepper
• Instead of Coriander Powder: coriander seed, ground fresh
• Instead of Yogurt: Greek yogurt, buttermilk
• Instead of Garam Masala: chai masala
• Instead of Green Cardamom Pods: cardamom powder (use less)
• Instead of Nutmeg: ground nutmeg (1/8 tsp)
• Instead of Cloves: allspice
• Instead of Coconut: desiccated coconut
• Instead of Almonds: cashews
• Instead of Cashews: almonds
• Instead of Pistachios: almonds

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Blender or Mortar & Pestle
• Frying Pan / Skillet
• Heavy‑Bottomed Pot
• Spatula / Wooden Spoon
• Measuring Spoons
• Kitchen Twine
• Stove

Critical Steps — Do Not Skip

• Ensuring the stuffing is tightly packed and sealed with egg and twine.
• Frying the chicken just enough to seal the stuffing without over‑cooking.
• Grinding a smooth nut‑spice paste without excess water.
• Browning the onions to a deep golden color for flavor depth.
• Adding yogurt on low heat to avoid curdling.

Chef Tips from the Video

• For extra aroma, add a pinch of saffron soaked in warm milk to the gravy at the end.
• Use a meat thermometer to check the chicken’s internal temperature before serving.
• Roast the whole spices (cardamom, cloves, nutmeg) briefly before grinding for a deeper flavor.

Troubleshooting

Storage

Refrigerator: Cool within 2 hours; store in an airtight container for up to 3 days.

Freezer: Separate the chicken from the gravy, wrap tightly; freeze for up to 2 months.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Prepare the nut‑spice paste a day ahead and refrigerate.
• Stuff the chicken and keep it refrigerated; fry just before making the gravy.
• Gravy can be made in advance and reheated; add the chicken at the last step.

Frequently Asked Questions