Murgh Musallam

Ingredients

• 1 whole Whole Chicken (skin removed, deep cuts made for stuffing)
• 1 cup Plain Yogurt (unsweetened, at room temperature)
• 1 tsp Ginger Paste (freshly grated ginger blended into a paste)
• 1 tsp Garlic Paste (freshly minced garlic blended)
• 1.5 tsp Red Chili Powder (divided between marination and stuffing)
• 1 tsp Garam Masala Powder (divided between marination and gravy)
• 0.5 tsp Black Pepper Powder (freshly ground)
• 0.75 tsp Salt (adjust to taste)
• 1 tsp Lemon Juice (freshly squeezed)
• a pinch Orange Food Color (optional, for bright color)
• 2 tbsp Almonds (sliced or whole, toasted)
• 2 tbsp Cashews (toasted)
• 1 small Onion (finely diced for stuffing; additional onion for gravy)
• 1 small Bell Pepper (diced, any color)
• 100 g Paneer (cut into small cubes)
• 2 tbsp Vegetable Oil (for stuffing) (neutral oil)
• 4 tbsp Vegetable Oil (for cooking chicken) (for pan‑roasting)
• 2 tbsp Ghee (for brushing before microwave grilling)
• 2 tbsp Oil (for gravy) (vegetable oil)
• 1 small cube Butter (approximately 10 g)
• 1 medium Onion Paste (blended to a smooth paste for gravy)
• 0.5 cup Water (for gravy)
• 2 tbsp Fresh Cream (adds richness to gravy)
• 1 tsp Butter (final finish) (adds shine to gravy)
• 2 Boiled Eggs (halved for garnish)
• 1/4 cup Onion Rings (thinly sliced, raw)
• 4 Lemon Wedges (for serving)
• a few Fresh Mint Leaves (for garnish)

Instructions

1. Prepare the Chicken

   Remove the skin from the whole chicken, make deep slits on the surface to allow the marinade to penetrate, and set aside.

   Time: PT5M

2. Make Yogurt Marinade

   In a large mixing bowl combine 1 cup plain yogurt, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp red chili powder, 0.5 tsp garam masala, 0.5 tsp black pepper, 0.75 tsp salt, 1 tsp lemon juice and a pinch of orange food colour. Mix until smooth.

   Time: PT5M

3. Marinate the Chicken

   Rub the yogurt mixture all over the chicken, making sure it gets into the slits. Cover and refrigerate for at least 4 hours or overnight for maximum tenderness.

   Time: PT0M

4. Prepare the Stuffing

   Heat 2 tbsp oil in a pan. Add almonds and fry until golden, then add cashews and fry briefly. Add diced onion, diced bell pepper, 0.5 tsp red chili powder and 0.25 tsp salt. Sauté until vegetables are just softened, then add paneer cubes and toss for another minute. Transfer to a plate.

   Time: PT10M

5. Stuff and Tie the Chicken

   Fill the cavity of the marinated chicken with the prepared stuffing. Press gently to pack, then tie the legs together with kitchen twine to hold the filling.

   Time: PT5M

6. Stovetop Roasting (Method 1)

   Heat 4 tbsp oil in a deep pan over medium‑low flame. Place the stuffed chicken in the pan, cover, and cook for 20 minutes. Uncover, flip the chicken with a spatula, re‑cover and cook another 20 minutes until both sides are nicely browned and the meat is cooked through.

   Time: PT40M

   Temperature: Medium‑Low Flame

7. Microwave‑Grill Roasting (Method 2)

   Place the marinated chicken in a microwave‑safe dish, brush with 2 tbsp ghee, and drizzle the leftover yogurt‑marinade over it. Pre‑heat the microwave oven on grill mode at 200 °C. Cook for 20 minutes, flip, brush with remaining marinade, and grill another 20 minutes.

   Time: PT40M

   Temperature: 200°C

8. Prepare the Gravy

   In a saucepan heat 2 tbsp oil and 1 small cube butter. Add the onion paste and sauté until golden brown. Stir in 0.5 tsp red chili powder, 0.5 tsp garam masala, the remaining chicken marination, 0.5 cup water and 0.25 tsp salt. Cook until the oil separates, then add 2 tbsp fresh cream and simmer 2 minutes. Finish with a final tsp of butter and turn off the heat.

   Time: PT10M

9. Plate and Garnish

   Spread a ladle of hot gravy on a serving plate, place the roasted chicken on top, remove the kitchen twine, and garnish with boiled egg halves, onion rings, lemon wedges and fresh mint leaves.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g