Murgh Musallam

1. 1
   prep

   Prepare the stuffing and chicken.

   1.Score the whole chicken with shallow cuts on the breast and legs.

   2.Gently mash the boiled eggs in a bowl and season with a pinch of salt.

   3.Stuff the mashed eggs into the cavity of the chicken, packing it well.

   4.Truss the chicken tightly with kitchen twine to secure the stuffing, tying the legs together.

   TIPDon't overstuff the cavity; the eggs will expand slightly during cooking.
2. 2
   fry · ~15 min

   Brown the chicken all over.

   1.Heat 1 tbsp oil in a large heavy-bottomed pan over medium-high heat.

   2.Gently place the trussed chicken into the hot oil.

   3.Sear for 3-4 minutes on each side until the skin is a deep golden brown.

   4.Carefully lift the chicken from the pan and set aside on a plate.

   TIPAchieving a deep brown sear is crucial for locking in juices and building a rich gravy.
3. 3
   fry · ~15 min

   Caramelize the onions to a deep brown.

   1.Add the sliced onions to the same pan without wiping it.

   2.Cook, stirring occasionally, until deeply browned and almost crisp (12-15 min).

   3.Splash in a tablespoon of water if they start to stick, scraping up brown bits.

   4.Remove the fried onions and set aside on a paper towel to crisp up.

   TIPPatience here is key—deeply browned onions are the backbone of Murgh Musallam's flavour.
4. 4
   prep · ~2 min

   Make the creamy nut paste.

   1.Blend the fried onions (reserve a few for garnish), soaked almonds, and cashews into a smooth paste.

   2.Add 2-3 tablespoons of water to the blender jar to help it along.
5. 5
   temper · ~2 min

   Build the tempering base.

   1.Wipe the pan, add the ghee, and place it over medium heat.

   2.Once melted, add green cardamom, cloves, peppercorns, cinnamon, bay leaves, and cumin seeds.

   3.Sauté the whole spices until they splutter and become highly fragrant (45-60 seconds).

   TIPThe ghee should be hot enough to make the spices crackle immediately—this releases their essential oils.
6. 6
   saute · ~9 min

   Cook down the aromatic masala.

   1.Reduce heat to low and stir in the ginger-garlic paste. Sauté until the raw smell is gone (1 min).

   2.Add the chopped tomatoes, red chili powder, coriander powder, and turmeric powder.

   3.Cook the masala, stirring constantly, until the tomatoes are soft, mushy, and the oil begins to separate from the mixture (6-8 min).

   TIPKeep the heat low to prevent the ground spices from scorching and turning bitter.
7. 7
   simmer · ~5 min

   Incorporate the yogurt and nut paste into the gravy.

   1.Turn the heat to the lowest setting and add the whisked yogurt. Stir vigorously and continuously for 2 minutes to prevent curdling.

   2.Once the yogurt is fully blended, add the onion-nut paste and mix well.

   3.Pour in 2 cups of warm water and bring the gravy to a gentle simmer.

   TIPAlways add yogurt on very low heat while stirring constantly; a sudden temperature change will cause it to split.
8. 8
   simmer · ~60 min

   Braise the chicken to perfection.

   1.Gently lower the browned chicken into the simmering gravy, breast side up.

   2.Spoon some of the gravy over the top of the chicken.

   3.Cover the pan with a tight-fitting lid and simmer on the lowest possible heat.

   4.Cook for 50-60 minutes, turning the chicken once midway, until the meat is impossibly tender and falling off the bone.

   TIPDon't rush this slow cook. The low and slow simmering is what makes the chicken so succulent.
9. 9
   mix · ~5 min

   Finish the gravy.

   Turn off the heat. Sprinkle in the garam masala and give the pan a gentle swirl. Let the chicken rest in the hot gravy for 5 minutes to allow the flavours to settle.

10. 10
    assemble · ~2 min

    Carve the chicken for serving.

    Carefully transfer the whole chicken to a serving platter. Snip off the twine and carve the chicken into 6 large pieces. Spoon the thick gravy generously over the pieces.

11. 11
    garnish · ~1 min

    Garnish with crispy onions, fresh coriander and ginger juliennes.

    Scatter the reserved crispy fried onions, freshly chopped coriander leaves, and ginger juliennes over the top. Serve immediately with naan or rice.

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