Shahi Murgh Musallam

Ingredients

• 1 kg Whole Chicken (Musallam) (cleaned, skin removed, slits made for stuffing)
• 5 tablespoons Apple Cider Vinegar (Can substitute with fresh lemon juice)
• 1 tablespoon Ghee (Melted)
• 1 tablespoon Salt (For first marination; adjust to taste later)
• 3 tablespoons Plain Yogurt (Thick, unsweetened)
• 1 teaspoon Ginger Paste (Freshly grated or store‑bought)
• 1 teaspoon Garlic Paste (Fresh or jarred)
• 2 teaspoons Kashmiri Red Chili Powder (Mild, gives vibrant color)
• 1 teaspoon Red Chili Powder (For heat)
• 1 teaspoon Black Pepper Powder
• 1 teaspoon Chaat Masala
• 1 teaspoon Garam Masala
• 2 teaspoons Cumin Powder
• 12 pieces Saffron Strands (Soaked in warm water before use)
• 2 teaspoons Lemon Juice (Freshly squeezed)
• 1 teaspoon Food Essence (Keval Water) (Optional flavor enhancer)
• 30 grams Almonds (Blanched, skins removed)
• 30 grams Cashews
• 30 grams Pistachios
• 5 pieces Cardamom Pods (Green cardamom)
• 5 pieces Cloves
• 3 tablespoons Water (for blending) (Just enough to blend dry‑fruit paste)
• 2 tablespoons Vegetable Oil (For frying eggs and later steps)
• 2 large Boiled Eggs (Hard‑boiled, peeled)
• 0.5 teaspoon Cumin Seeds
• 4 medium Onion (Finely chopped; 2 for filling, 2 for gravy)
• 3 pieces Green Chili (Optional, slit)
• 150 grams Chicken Cream (Can use heavy cream)
• 1 medium Tomato (Pureed)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 handful Fresh Coriander Leaves (Chopped for garnish and filling)
• 1 piece Cinnamon Stick
• 1 cup Water (for gravy) (Approximately 240 ml)

Instructions

1. Prepare the Chicken

   Remove the skin, make deep slits all over the chicken and a few cuts inside the cavity so the marination penetrates easily.

   Time: PT15M

2. First Marination

   Place the chicken in a large bowl, add enough water to fully submerge, then stir in 5 Tbsp apple cider vinegar (or lemon juice), 1 Tbsp melted ghee and 1 Tbsp salt. Mix well and let sit for 1 hour at room temperature.

   Time: PT1H

3. Make Dry‑Fruit Paste

   In a blender, combine 30 g almonds, 30 g cashews, 30 g pistachios, 5 green cardamom pods, and 5 cloves with 3 Tbsp water. Blend until a smooth paste forms.

   Time: PT10M

4. Prepare Yogurt‑Spice Marinade

   In a bowl, whisk together 3 Tbsp plain yogurt, 1 tsp ginger paste, 1 tsp garlic paste, 2 tsp Kashmiri red chili powder, 1 tsp red chili powder, 1 tsp salt, 1 tsp black pepper, 1 tsp chaat masala, 1 tsp garam masala, 2 tsp cumin powder, 12 saffron strands, 2 tsp lemon juice and 1 tsp food essence. No water is added.

   Time: PT5M

5. Second Marination

   Coat the chicken thoroughly with the yogurt‑spice mixture, making sure to rub it into every slit and the cavity. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).

   Time: PT2H

6. Prepare the Stuffing

   Heat 2 Tbsp oil in a pan. Fry the 2 boiled eggs until golden, set aside. Add ½ tsp cumin seeds, then 2 medium finely chopped onions and 3 slit green chilies; sauté until soft. Stir in 150 g chicken cream, ½ tsp ginger paste, ½ tsp garlic paste, ½ tsp red chili powder, salt to taste, ½ tsp roasted cumin powder, ½ tsp garam masala, ½ tsp turmeric, 1 tsp coriander powder and 1 medium tomato pureed. Cook 5‑7 minutes, then add 2‑3 Tbsp water and simmer 7 minutes on low flame. Finally, fold in the fried eggs and a handful of chopped fresh coriander.

   Time: PT15M

7. Stuff and Tie the Chicken

   Gently open the cavity and fill it with the prepared stuffing. Press the stuffing to pack it tightly, then close the cavity and tie the legs and wings securely with kitchen thread.

   Time: PT5M

8. Fry the Whole Chicken

   Heat 2 Tbsp oil in a deep pan over medium‑high heat (≈350°F). Carefully lower the stuffed chicken and fry each side for 5‑7 minutes until golden brown. Turn frequently to achieve an even crust.

   Time: PT15M

   Temperature: 350°F

9. Prepare the Gravy

   In a separate saucepan, heat 4 Tbsp oil. Add 1 cinnamon stick and sauté 2 medium finely chopped onions until golden. Add 1 Tbsp garlic paste and ½ tsp ginger paste; fry 30 seconds. Stir in 1 tsp red chili powder, salt, 1 tsp coriander powder, ½ tsp turmeric, and 1 tsp garam masala; fry 2 minutes until oil separates. Add the pureed tomato and cook until the moisture evaporates. Mix in ½ cup plain yogurt and fry until the oil rises again. Add the dry‑fruit paste, the saffron‑infused water, and a handful of chopped coriander; fry briefly until the mixture is glossy.

   Time: PT20M

10. Simmer Chicken in Gravy

    Transfer the fried chicken into the gravy pot. Add 1 cup water, bring to a gentle boil, then lower the flame, cover, and simmer for 15 minutes on one side, flip the chicken, and simmer another 15 minutes (total 30 minutes) until the meat is tender and the gravy thickens.

    Time: PT30M

11. Finish and Serve

    Remove the chicken, discard the kitchen thread, and place on a serving platter. Spoon the rich gravy over the bird, garnish with fresh coriander leaves, and serve hot with naan, paratha or steamed basmati rice.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

12 g

Fat

38 g

Fiber

3 g

Ingredient Substitutions

• Instead of Apple Cider Vinegar: Lemon juice
• Instead of Ghee: Unsalted butter
• Instead of Plain Yogurt: Greek yogurt
• Instead of Ginger Paste: Fresh grated ginger
• Instead of Garlic Paste: Minced garlic
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch of cayenne
• Instead of Red Chili Powder: Cayenne pepper
• Instead of Saffron Strands: Turmeric for color (no flavor)
• Instead of Lemon Juice: Apple cider vinegar
• Instead of Almonds: Cashews
• Instead of Cashews: Almonds
• Instead of Pistachios: Almonds
• Instead of Vegetable Oil: Ghee
• Instead of Green Chili: Jalapeño
• Instead of Chicken Cream: Heavy cream
• Instead of Tomato: Tomato puree (canned)

Equipment Needed

• Sharp Knife
• Cutting Board
• Mixing Bowl
• Blender or Food Processor
• Measuring Spoons
• Deep Frying Pan or Kadai
• Saucepan or Wide‑bottomed Pot
• Tongs
• Spatula or Wooden Spoon
• Kitchen Thread (Twine)
• Serving Dish
• Bowl for Soaking Saffron (optional)

Critical Steps — Do Not Skip

• First marination (vinegar/ghee/salt) for 1 hour
• Applying yogurt‑spice mixture and refrigerating for at least 2 hours
• Preparing smooth dry‑fruit paste
• Stuffing the chicken and tying securely
• Frying the whole chicken to seal the stuffing
• Simmering the chicken in the saffron‑infused gravy for 30 minutes

Chef Tips from the Video

• Soak saffron in warm water for 10 minutes to release maximum color and aroma.
• Use a meat thermometer; the internal temperature should reach 165°F (74°C).
• For extra shine, brush the finished chicken with a little melted ghee before serving.

Troubleshooting

Storage

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

Freezer: Freeze portions (without garnish) for up to 1 month; thaw in refrigerator before reheating.

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

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the dry‑fruit paste and store in a sealed jar for up to 5 days.
• Gravy can be made a day ahead; reheat gently before adding the chicken.

Frequently Asked Questions