Chefs Special Chicken Curry 1 - MURG MUSSALAM

Ingredients

• 1 piece Whole Chicken (about 1.2 kg, preferably broiler, brined overnight in salted water)
• 2 tbsp Salt (for brine and seasoning)
• 2 medium Red Onion (finely chopped)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1/4 cup Fresh Coriander Leaves (chopped)
• 1/4 cup Fresh Mint Leaves (chopped)
• 300 g Lamb Mince (or Chicken Mince) (coarse texture, not over‑processed)
• 1 tsp Chili Powder (adjust to heat preference)
• 1/2 tsp Garam Masala (optional pinch in keema)
• 50 g Almonds (soaked 5 min, skin removed, dry‑roasted)
• 30 g Cashew Nuts (dry‑roasted with almonds)
• 1 tbsp Poppy Seeds (Khus Khus) (dry‑roasted with nuts)
• 1 tsp Shahi Jeera (Black Cumin) (roasted with nuts)
• 3 tbsp Vegetable Oil (for sautéing keema and nuts)
• 200 g Plain Yogurt (well‑beaten)
• 3 medium Tomatoes (finely chopped)
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 2 large Boiled Eggs (peeled, kept whole for stuffing)
• 3 tbsp Ghee (for pulao)
• 1 piece Cinnamon Stick
• 1 tsp Sugar (helps caramelize onions in pulao)
• 2 tbsp Raisins
• 1 small Carrot (julienned)
• 1 cup Basmati Rice (soaked 30 min, rinsed)
• 2 cups Water (hot for rice)
• a pinch Saffron Threads (steeped in warm water)
• 2 tbsp Pistachios (roasted) (for garnish)
• to taste Additional Salt
• 1/2 tsp Black Pepper (crushed) (for garnish on gravy)

Instructions

1. Brine the Chicken

   Place the whole chicken in a large bowl, cover with water, add 2 tbsp salt, and refrigerate overnight (at least 8 hours).

   Time: PT8H

2. Prepare the Keema Stuffing

   Heat 2 tbsp oil in a non‑stick pan, add 1 cup finely chopped red onion and sauté until lightly golden. Add 2 tbsp ginger‑garlic paste, sauté 2 min. Stir in chopped coriander and mint, then add 300 g lamb mince, 1 tsp chili powder and a pinch of garam masala. Cook just until the mince changes colour, about 5 min; do not over‑cook.

   Time: PT5M

   Temperature: medium heat

3. Roast Nuts and Make Paste

   In a dry skillet, roast 50 g almonds, 30 g cashews, 1 tbsp poppy seeds and 1 tsp shahi jeera together until lightly browned (about 4 min). Add a pinch of salt and continue roasting for another minute. Transfer to a blender, add a splash of water and blend to a coarse paste.

   Time: PT5M

   Temperature: medium heat

4. Gash the Chicken

   Remove the brined chicken, pat dry, and make shallow cuts (gashes) on the breast, thighs and legs to help heat penetrate. No deep incisions needed—just surface cuts.

   Time: PT5M

5. Stuff the Chicken

   Stuff the cavity with the prepared keema mixture, inserting a boiled egg after a layer of keema, then more keema, then the second boiled egg, and finish with remaining keema. Ensure the cavity is tightly packed.

   Time: PT5M

6. Tie the Chicken

   Using kitchen twine, tie the legs and wings together in a “varmala” style to keep the stuffing secure. Make sure the knots are tight but not cutting into the meat.

   Time: PT3M

7. Prepare the Gravy Base

   In the same non‑stick pan, heat 1 tbsp oil, add 1 cup finely chopped onion and sauté until translucent (3 min). Add 2 tbsp ginger‑garlic paste, cook 2 min. Stir in 1/2 tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala, and 1 tsp chili powder. Add chopped tomatoes and cook until they break down completely (8 min).

   Time: PT13M

   Temperature: medium heat

8. Incorporate Nut Paste and Yogurt

   Add the almond‑poppy seed paste to the tomato mixture, stir well, then slowly whisk in the beaten yogurt. Cook, stirring constantly, until the oil separates and the mixture looks glossy (about 5 min).

   Time: PT5M

   Temperature: medium heat

9. Simmer Chicken in Gravy

   Place the stuffed chicken breast‑side down into the gravy, cover with a lid, and simmer on low flame for 20 min. Every 3 min, uncover, rotate the chicken, and baste with the gravy. After 20 min, flip the chicken and continue simmering another 10 min, basting again every few minutes. If the gravy thickens too much, add a splash of water.

   Time: PT30M

   Temperature: low flame

10. Prepare Saffron Pulao

    In a saucepan, melt 3 tbsp ghee, add 1 cinnamon stick, 1 tsp shahi jeera, and sliced onions; sauté until onions turn golden and caramelized (5 min). Add 1 tsp sugar, 2 tbsp raisins (let puff), then julienned carrot and sauté 2 min. Add 1 cup soaked basmati rice, 2 cups hot water, a pinch of salt, and a few saffron strands soaked in 2 tbsp warm water. Bring to boil, then reduce to low, cover and cook until water is absorbed (12 min). Fluff gently and garnish with pistachios and roasted almonds.

    Time: PT20M

    Temperature: medium then low heat

11. Finish and Serve

    Once the chicken is golden and the gravy is thick, remove the twine with kitchen scissors. Transfer the chicken to a serving platter, pour the remaining gravy over it, and place the chicken atop the saffron pulao. Garnish with extra toasted almonds, pistachios, and a drizzle of saffron water if desired.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g