Murgh Musallam, Butter Naan and Sirka Pyaz

Instructions

1. 1

   Marinate the Chicken (2 Stages)

   • Make deep gashes on the breast and legs of the cleaned, dry chicken.
   • 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.
   • 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.
   • Coat the chicken evenly with this second marinade. Cover and refrigerate for at least 4 hours, or preferably overnight for best results.
2. 2

   Prepare the Stuffing

   • 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.
   • Add the minced chicken and cook for 5-7 minutes, breaking it up with a spoon, until it's no longer pink.
   • 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. 3

   Stuff and Truss the Chicken

   • Once the stuffing is cool, gently fill the cavity of the marinated chicken with the cooked keema.
   • Carefully place the 3 hard-boiled eggs inside the cavity, nestled within the keema.
   • 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. 4

   Sear the Chicken

   • Heat the remaining ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • 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.
   • Remove the seared chicken from the pot and set it aside on a plate.
5. 5

   Prepare the Gravy

   • In the same pot, add the remaining 2 chopped onions and cook until they turn a deep golden brown (birista), about 10-12 minutes.
   • Meanwhile, grind the soaked cashews and almonds with a little water to form a very smooth paste.
   • 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.
   • 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.
   • Stir in any leftover marinade from the chicken bowl and 1 cup of warm water. Bring the gravy to a gentle simmer.
6. 6

   Slow-Cook the Murgh Musallam

   • Gently place the seared chicken back into the pot, breast-side up. Spoon some of the gravy over the chicken.
   • 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.
   • 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. 7

   Finish and Serve

   • Once cooked, gently stir in the fresh cream, remaining 0.5 tsp garam masala, crushed kasuri methi, and the saffron-infused milk.
   • Allow it to simmer on very low heat for another 2-3 minutes. Do not let it boil after adding the cream.
   • 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.