Is Murgh Musallam healthy?

Murgh Musallam is a celebratory dish and not typically considered 'healthy' for regular consumption due to its high calorie and fat content. However, it is rich in protein from the chicken and eggs, and contains healthy fats from the nuts.

Can I make this dish without nuts?

Yes, you can. For a nut-free version, you can thicken the gravy with a paste made from roasted gram flour (besan) or by increasing the amount of fried onion paste (birista) and yogurt.

What can I serve with Murgh Musallam?

This royal dish pairs beautifully with rich Indian breads like Naan, Sheermal, or Taftan. It also goes well with fragrant rice dishes like Saffron Pulao or Jeera Rice.

Can I prepare Murgh Musallam in advance?

You can marinate the chicken and prepare the stuffing a day in advance. The fully cooked dish can also be made a day ahead; it often tastes even better as the flavors meld. Reheat gently on the stovetop until warmed through.

My gravy split. How can I fix it?

A split gravy usually happens if the heat is too high when adding yogurt or cream. To fix it, remove the chicken, whisk the gravy vigorously, or blend a small portion of it and add it back. You can also whisk in a tablespoon of warm milk or a slurry of 1 tsp cornstarch with water to help emulsify it again.

Home / Recipes / mughlai / Murgh Musallam

mughlaiHardnon vegetariangluten freesoy freehigh protein

Murgh Musallam

RATING

4.6/5(178)

TASTE SCORE

10/10

A royal Mughlai delicacy where a whole chicken is marinated in rich spices, stuffed with spiced minced meat and eggs, and slow-cooked in a creamy, nutty gravy. A perfect centerpiece for any celebration.

PREP

45m

COOK

75m

SERVES

ONE QUARTER OF THE CHICKEN WITH GRAVY.

1281 cal

SERVINGS

INSTRUCTIONS

7 steps. 75 minutes total.

7 STEPS

1
Step 1
- a.Marinate the Chicken (2 Stages)
- b.Make deep gashes on the breast and legs of the cleaned, dry chicken.
- c.For the first marinade, combine 2 tbsp ginger-garlic paste, 2 tbsp lemon juice, and 1 tsp salt. Rub this mixture thoroughly all over the chicken, inside and out, pushing it into the gashes. Let it rest for 30 minutes.
- d.For the second marinade, whisk together the curd, remaining 2 tbsp ginger-garlic paste, Kashmiri red chili powder, 0.5 tsp turmeric powder, 1 tsp garam masala, and 1 tsp salt.
- e.Coat the chicken evenly with this second marinade. Cover and refrigerate for at least 4 hours, or preferably overnight for best results.
2
Step 2
- a.Prepare the Stuffing
- b.Heat 2 tbsp of ghee in a pan over medium heat. Add 1 finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.
- c.Add the minced chicken and cook for 5-7 minutes, breaking it up with a spoon, until it's no longer pink.
- d.Stir in the remaining 0.5 tsp turmeric powder, 0.5 tsp red chili powder (optional, for heat), and 0.5 tsp salt. Cook for another 5 minutes until the keema is fully cooked and dry. Remove from heat and let it cool completely.
3
Step 3
- a.Stuff and Truss the Chicken
- b.Once the stuffing is cool, gently fill the cavity of the marinated chicken with the cooked keema.
- c.Carefully place the 3 hard-boiled eggs inside the cavity, nestled within the keema.
- d.Truss the chicken securely by tying its legs together with kitchen twine. This is crucial to keep the stuffing from falling out during cooking.
4
Step 4
- a.Sear the Chicken
- b.Heat the remaining ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- c.Carefully place the stuffed chicken in the pot. Sear it on all sides until golden brown and lightly crisped. This should take about 10-12 minutes in total.
- d.Remove the seared chicken from the pot and set it aside on a plate.
5
Step 5
- a.Prepare the Gravy
- b.In the same pot, add the remaining 2 chopped onions and cook until they turn a deep golden brown (birista), about 10-12 minutes.
- c.Meanwhile, grind the soaked cashews and almonds with a little water to form a very smooth paste.
- d.Add the remaining ginger-garlic paste to the onions and sauté for 1 minute. Then, add the tomato puree and cook until the mixture thickens and oil starts to separate from the sides, about 5-7 minutes.
- e.Lower the heat, add the nut paste, coriander powder, cumin powder, and remaining salt. Sauté for 3-4 minutes, stirring continuously to prevent it from sticking.
- f.Stir in any leftover marinade from the chicken bowl and 1 cup of warm water. Bring the gravy to a gentle simmer.
6
Step 6
- a.Slow-Cook the Murgh Musallam
- b.Gently place the seared chicken back into the pot, breast-side up. Spoon some of the gravy over the chicken.
- c.Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 45-55 minutes. Carefully turn the chicken once halfway through the cooking process.
- d.The chicken is cooked when it's tender and the internal temperature of the thickest part of the thigh (not touching bone) reaches 165°F (74°C).
7
Step 7
- a.Finish and Serve
- b.Once cooked, gently stir in the fresh cream, remaining 0.5 tsp garam masala, crushed kasuri methi, and the saffron-infused milk.
- c.Allow it to simmer on very low heat for another 2-3 minutes. Do not let it boil after adding the cream.
- d.Turn off the heat and garnish with chopped coriander leaves. Let the Murgh Musallam rest for 10 minutes before carefully removing the twine and carving. Serve hot with naan, sheermal, or a fragrant pulao.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Marinating the chicken overnight is highly recommended for a deeper, more succulent flavor.
2
Trussing the chicken is crucial. Use kitchen twine to tie the legs together securely to keep the stuffing intact.
3
Cook the gravy on low heat, especially after adding the nut paste and yogurt marinade, to prevent it from splitting.
4
Use a heavy-bottomed pot or Dutch oven for even heat distribution, which prevents the rich gravy from sticking and burning.
5
A meat thermometer is the best way to ensure the chicken is perfectly cooked without being dry. The thickest part of the thigh should read 165°F (74°C).
6
Let the dish rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a moister chicken.

RECIPE VARIATIONS

Adapt it for your goals.

Stuffing Variation

For a richer stuffing, add 2 tablespoons of chopped nuts (pistachios, almonds) and 2 tablespoons of dried fruits (raisins, dried apricots) to the cooked keema.

Gravy Variation

In addition to cashews and almonds, you can add 1 tablespoon of soaked poppy seeds (khus khus) to the nut paste for a thicker, more traditional gravy.

Meat Variation

Instead of minced chicken, you can use minced mutton (mutton keema) for the stuffing for a more robust flavor.

Smoky Flavor

For a smoky 'dhungar' flavor, place a small steel bowl in the center of the finished curry. Add a piece of live charcoal, pour a teaspoon of ghee over it, and immediately cover the pot for 5 minutes to trap the smoke.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

With a whole chicken, minced meat, and eggs, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.

brain

Rich in Healthy Fats

The inclusion of almonds and cashews provides monounsaturated fats, which are beneficial for heart health. Ghee is a source of fat-soluble vitamins.

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Contains Essential Minerals

Chicken is a good source of minerals like selenium and phosphorus, which are important for thyroid function, bone health, and metabolism.

QUESTIONS?

Frequently asked questions

One serving of Murgh Musallam is estimated to contain around 1300-1500 calories. It is a very rich and indulgent dish, primarily due to the use of a whole chicken, ghee, nuts, and cream.

PAIRS WELL WITH

Complete meals featuring this recipe

south_indian·17 min·648 cal

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Murgh Musallam

For 4 servings

7 steps. 75 minutes total.

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