Murg Musallam Recipe

Ingredients

• 1 Whole Chicken (about 1.5‑2 kg, skin on, deep cuts on breast and legs for stuffing)
• 1 cup Chicken Mince (can substitute with mutton mince for richer flavor)
• 3 Hard Boiled Eggs (peeled, to be mixed into the stuffing)
• 2 large Onion (finely chopped)
• 1.5 tsp Garlic Paste (store‑bought or freshly made)
• 1.5 tsp Ginger Paste (store‑bought or freshly grated)
• 1 tbsp Fresh Coriander Leaves (chopped)
• 1 tbsp Fresh Mint Leaves (chopped)
• 2 tsp Chili Powder (adjust to heat preference)
• 2 tsp Garam Masala
• to taste Salt
• 1/4 cup Almonds (lightly roasted)
• 1/4 cup Cashews (lightly roasted)
• 1 tsp Black Cumin Seeds (Shahi Jeera) (toasted)
• 1 tbsp Poppy Seeds (soaked in water for 30 min)
• 2 tbsp Water (for grinding paste)
• 7 tbsp Neutral Cooking Oil (e.g., vegetable or canola oil)
• 1 tsp Turmeric Powder
• 1 tsp Coriander Seed Powder
• 1 tsp Cumin Seed Powder
• 1 cup Plain Yogurt (unsweetened, at room temperature)
• 1 cup Green Peas (frozen or fresh)
• 2 cups Basmati Rice (soaked 15 min, drained)
• 1 tbsp Ghee (for rice aromatics)
• 1 small piece Cinnamon Stick
• 4 cups Water (for rice)
• as needed Additional Water (for gravy) (to adjust consistency)

Instructions

1. Prepare Nut Paste

   In a small frying pan, lightly roast the almonds and cashews over medium heat until golden, about 5 minutes. Transfer to a bowl, add the toasted black cumin seeds, soaked poppy seeds, and 2 tbsp water. Blend to a smooth paste.

   Time: PT15M

2. Boil Eggs

   Place three eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9 minutes. Transfer to ice water, peel, and set aside.

   Time: PT10M

   Temperature: 100°C

3. Cook Mince Stuffing

   Heat 1 tbsp oil in a pan. Add half the chopped onion and sauté until translucent (3 min). Stir in garlic paste, ginger paste, chopped coriander and mint, then add the chicken mince. Sprinkle 1 tsp chili powder, 1 tsp garam masala, and salt. Cook, breaking up the mince, until no pink remains, about 8 min. Remove from heat, let cool slightly, then fold in the boiled eggs.

   Time: PT15M

   Temperature: Medium

4. Prepare the Chicken

   Using a sharp knife, make deep incisions on the breast and each leg joint to allow the spices to penetrate. Sprinkle the whole bird with salt and chili powder, rubbing well into the cuts.

   Time: PT10M

5. Stuff the Chicken

   Gently open the cavity and fill with the prepared mince‑egg mixture, pressing lightly to pack. Tie the legs with kitchen twine if needed.

   Time: PT5M

6. Sauté Onions for Gravy

   In the large deep skillet, heat 7 tbsp oil over medium‑high heat. Add the remaining finely chopped onions and sauté, stirring frequently, until deep golden brown (about 10 min).

   Time: PT10M

   Temperature: Medium‑high

7. Build the Gravy Base

   Add 1.5 tsp ginger paste, 1.5 tsp garlic paste, and a pinch of salt. Cook 2 min. Stir in turmeric, coriander seed powder, cumin seed powder, garam masala, and 1 tsp chili powder. Add the chopped tomatoes (about 3 medium) and cook until the mixture turns into a thick paste, about 8 min.

   Time: PT10M

   Temperature: Medium

8. Incorporate Nut Paste and Yogurt

   Mix the almond‑poppy seed paste into the tomato‑spice mixture, followed by 1 cup yogurt. Stir well to combine; the gravy should be smooth and slightly tangy.

   Time: PT5M

   Temperature: Medium

9. Simmer the Stuffed Chicken

   Place the stuffed chicken in the skillet, breast side down, nestling it in the gravy. Add a splash of water (≈½ cup) if the pan looks dry. Cover with the lid and simmer on low heat, turning the bird every 15 min and basting with gravy, for about 45 min or until the internal temperature reaches 165°F (74°C).

   Time: PT45M

   Temperature: Low

10. Cook Aromatic Basmati Rice

    In a separate pot, melt 1 tbsp ghee, add the cinnamon stick and 1 tsp black cumin seeds; sauté 30 seconds. Add green peas and sauté 1 min. Add the soaked basmati rice, 4 cups water, and salt. Bring to boil, then reduce to low, cover, and cook 15 min until rice is fluffy.

    Time: PT15M

    Temperature: Medium

11. Plate and Serve

    Fluff the rice and spread on a serving platter. Place the whole chicken in the center, pour the remaining gravy over it, and garnish with fresh coriander if desired.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole Chicken: Spatchcocked chicken
• Instead of Chicken Mince: Ground turkey, Ground lamb
• Instead of Onion: Shallots
• Instead of Garlic Paste: Minced garlic
• Instead of Ginger Paste: Fresh grated ginger
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Chili Powder: Cayenne pepper
• Instead of Garam Masala: Curry powder
• Instead of Almonds: Cashews
• Instead of Cashews: Almonds
• Instead of Black Cumin Seeds (Shahi Jeera): Regular cumin seeds
• Instead of Poppy Seeds: Sesame seeds
• Instead of Neutral Cooking Oil: Ghee
• Instead of Plain Yogurt: Greek yogurt, Buttermilk
• Instead of Basmati Rice: Long‑grain rice
• Instead of Ghee: Butter

Equipment Needed

• Large Deep Skillet or Dutch Oven
• Small Frying Pan
• Blender or Food Processor
• Sharp Chef Knife
• Cutting Board
• Mixing Bowl
• Measuring Cups and Spoons
• Spatula / Wooden Spoon
• Lid for skillet

Critical Steps — Do Not Skip

• Roasting and grinding the nuts to a fine paste
• Cooking the mince stuffing until dry
• Deeply browning the onions for a rich gravy base
• Stuffing the whole chicken without over‑packing
• Simmering the chicken low and slow, basting regularly

Chef Tips from the Video

• Toast the spices (black cumin, poppy seeds) before grinding for extra aroma.
• Temper the yogurt to prevent curdling in the hot gravy.
• Use a heavy‑bottomed skillet to distribute heat evenly and avoid scorching.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Separate the chicken (without rice) and freeze for up to 2 months; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the nut paste and store in the fridge for up to 2 days.
• Make the mince stuffing a day ahead; keep covered and refrigerated.
• Marinate the whole chicken with salt and chili powder overnight for deeper flavor.

Frequently Asked Questions