🔥 Murgh Musallam Recipe

Ingredients

• 1.25 kg Whole Chicken (cleaned; breast and thighs can be lightly scored for better marination absorption)
• 3 tablespoons Garlic Ginger Paste (divided: 1 tbsp for marination, 2 tbsp for masala)
• 1 teaspoon Garam Masala Powder
• 2 tablespoons Red Chili Powder (adjust to heat preference)
• 1 teaspoon Salt (or to taste)
• 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
• 2 tablespoons Kashmiri Red Chili Powder (adds color and mild heat)
• 0.25 teaspoon Black Pepper (ground)
• 2 tablespoons Mustard Oil (room temperature; used in marination)
• 4 pieces Eggs (hard‑boiled then lightly fried; 2 go inside chicken, 2 for garnish)
• 2 tablespoons Ghee (Clarified Butter) (for basting the chicken during roasting)
• 300 g Onion (thinly sliced)
• 20 g Cashew Nuts (roughly 16‑17 pieces, fried then ground)
• 40 g Watermelon Seeds (double the amount of cashews, fried then ground)
• 250 g Plain Yogurt (whisked) (full‑fat for richness)
• 120 ml Mustard Oil (for masala) (same oil used for frying onions and nuts)
• 1 set Whole Spices (Cinnamon Stick, Cloves, Black Peppercorns, Black Cardamom, Bay Leaves) (1 stick cinnamon, 4‑5 cloves, 7‑8 peppercorns, 1 black cardamom, 2‑3 bay leaves)
• 1 tablespoon Coriander Powder
• 1 tablespoon Cumin Powder
• 360 ml Chicken Broth (1.5 cups; can use water with stock cube)
• 2 tablespoons Fresh Cilantro Leaves (chopped for garnish)

Instructions

1. Trim and Score the Chicken

   Place the whole chicken on a cutting board, trim excess fat, and lightly score the breast and thigh meat to help the marination penetrate.

   Time: PT10M

2. Prepare the Marination

   In a mixing bowl combine 200 g of thick yogurt, 1 tbsp garlic‑ginger paste, 1 tsp garam masala, 1 tbsp red chili powder, salt, 1 tbsp dried fenugreek leaves, 1 tbsp Kashmiri chili powder, ¼ tsp ground black pepper, and 2 tbsp mustard oil. Mix until a smooth paste forms.

   Time: PT15M

3. Marinate the Chicken

   Rub the spice paste all over the chicken, including inside the cavity and under the skin where possible. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

   Time: PT0M

4. Boil and Lightly Fry the Eggs

   Place 4 eggs in a pot of water, bring to a boil, then simmer 9 minutes. Cool, peel, and lightly fry each egg in a little oil for 1‑2 minutes until the surface is golden.

   Time: PT10M

5. Stuff the Chicken with Eggs and Tie

   Make a small opening in the chicken’s cavity, place two fried eggs inside, then close the opening. Tie the legs together with kitchen twine and fold the wings back, securing them with the same twine.

   Time: PT10M

6. Prepare the Charcoal Smoker

   Fill the smoker with charcoal briquettes, light them, and add twisted newspaper underneath. Allow the charcoal to fully ignite and turn gray, about 30 minutes.

   Time: PT30M

7. Roast the Chicken Over Charcoal

   Place the tied chicken on a rack over the hot coals. Baste the surface with melted ghee every 10 minutes. Turn the bird every 15 minutes to ensure even color. Roast until internal temperature reaches 75 °C (165 °F), roughly 45 minutes.

   Time: PT45M

   Temperature: 350°F

8. Remove Twine and Rest

   Take the chicken off the heat, discard the twine, and let it rest for 5 minutes before carving.

   Time: PT5M

9. Slice and Fry Onions

   Thinly slice 300 g onions. Heat 2 tbsp mustard oil in a skillet, add the onions and fry until golden brown, about 10 minutes.

   Time: PT15M

10. Grind Fried Onions into Paste

    Transfer the fried onions to a blender, add a splash of water, and blend to a smooth paste.

    Time: PT5M

11. Fry Cashews and Watermelon Seeds

    In the same skillet, fry 20 g cashews and 40 g watermelon seeds until fragrant, about 5 minutes.

    Time: PT10M

12. Grind Nuts into Paste

    Blend the fried nuts with a little water to a smooth paste.

    Time: PT5M

13. Temper Whole Spices

    Heat 120 ml mustard oil in a saucepan. Add the whole spices (cinnamon, cloves, peppercorns, black cardamom, bay leaves) and sauté until they release their aroma, about 2 minutes.

    Time: PT5M

14. Add Garlic‑Ginger Paste

    Stir in the remaining 2 tbsp garlic‑ginger paste and fry for 2‑3 minutes on medium heat.

    Time: PT3M

15. Incorporate Ground Spices

    Add 1 tbsp coriander powder, 1 tbsp red chili powder, 1 tbsp cumin powder, and salt. Fry for another 2‑3 minutes.

    Time: PT3M

16. Cook Yogurt Base

    Pour in 250 g whisked yogurt, increase heat to high, and stir continuously for 5 minutes until the mixture thickens.

    Time: PT5M

17. Add Kashmiri Chili Powder

    Stir in 1 tbsp Kashmiri chili powder and cook until the oil separates from the masala, about 2 minutes.

    Time: PT2M

18. Combine Onion Paste

    Add the onion paste, mix well, and cook for 3 minutes on medium heat.

    Time: PT3M

19. Add Nut Paste

    Stir in the cashew‑watermelon seed paste, cook for 4 minutes, allowing flavors to meld.

    Time: PT4M

20. Simmer Lightly

    Cover the saucepan, reduce heat to low, and simmer for 5 minutes.

    Time: PT5M

21. High‑Heat Finish

    Raise the heat, continuously scrape the bottom of the pan for 2 minutes to release any stuck bits.

    Time: PT2M

22. Add Broth and Bring to Boil

    Pour in 360 ml chicken broth, stir, and bring to a rolling boil for 5 minutes.

    Time: PT5M

23. Combine Roasted Chicken with Masala

    Place the roasted chicken into the saucepan, pour the hot broth over it, and let it simmer on low heat for 10 minutes so the meat absorbs the masala.

    Time: PT10M

24. Garnish and Serve

    Arrange the remaining two fried eggs around the chicken, sprinkle the reserved fried onions and chopped cilantro over the top. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

15 g

Fat

30 g

Fiber

2 g