Murgh Musallam

A whole chicken stuffed and simmered in a rich, aromatic Mughal gravy — Murgh Musallam is the royal centerpiece of Desi feasts. It is grand, fragrant, and made for celebrations.

Prep time

30 mins

Cook time

1 hr

Total time

1 hr 30 mins

Servings

6 servings

Calories

640

Ingredients

• 1 whole chicken (about 3 lb)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, and 1 teaspoon garam masala
• 2 large onions, sliced
• 1/2 cup ghee or oil
• 4 medium tomatoes, pureed
• 10 cashew nuts, soaked
• 1 tablespoon poppy seeds, soaked
• 2 bay leaves, 1 cinnamon stick, 4 green cardamom pods, 4 cloves, and 1 teaspoon cumin seeds
• 1/2 cup heavy cream
• Salt to taste
• 2 boiled eggs, for stuffing (optional)
• Saffron threads and cilantro, to garnish

Instructions

1. Score the chicken deeply and marinate with the yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, and salt for at least 2 hours, or overnight.
2. Heat the ghee in a large deep pot. Fry the sliced onions for 10 minutes until deep golden, then remove half for garnish.
3. Add the bay leaves, cinnamon, cardamom, cloves, and cumin seeds to the pot and sizzle for 30 seconds.
4. Add the tomato puree and cook for 8 minutes until the oil separates.
5. Blend the soaked cashews and poppy seeds into a smooth paste and stir it into the pot. Cook for 3 minutes.
6. Place the marinated chicken in the pot with any leftover marinade and the boiled eggs tucked inside the cavity if using. Add 1 cup water.
7. Cover and cook on low heat for 45 to 50 minutes, turning the chicken once, until cooked through and the gravy is thick and rich.
8. Stir in the cream, rest for 10 minutes, and serve garnished with the fried onions, saffron, and cilantro.

Pro tips

• Marinate overnight for the deepest flavor — this is a celebration dish, not a rush job.
• Fry the onions until deep golden; their sweetness balances the rich gravy.
• Cook on low heat and turn the chicken gently so it stays whole and juicy.
• The cashew-poppy paste gives the gravy its royal, silky body.

Frequently asked questions