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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.
For 4 servings
Marinate the Chicken (2 Stages)
Prepare the Stuffing
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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.
This mughlai recipe takes 120 minutes to prepare and yields 4 servings. At 1771.55 calories per serving with 113.84g of protein, it's a advanced recipe perfect for dinner or lunch.
Stuff and Truss the Chicken
Sear the Chicken
Prepare the Gravy
Slow-Cook the Murgh Musallam
Finish and Serve
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.
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.
Instead of minced chicken, you can use minced mutton (mutton keema) for the stuffing for a more robust 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.
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.
The inclusion of almonds and cashews provides monounsaturated fats, which are beneficial for heart health. Ghee is a source of fat-soluble vitamins.
Chicken is a good source of minerals like selenium and phosphorus, which are important for thyroid function, bone health, and metabolism.
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.
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.
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.
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.
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.
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.