Murg Musallam

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After a couple of futile attempts at making a fabulous Murg Musallam, I had almost given up the idea of attempting again. The other day I had bought a whole chicken. While scouring through recipes, I had this sudden craving for Murg Musallam. Not to be deterred by my previous results, I made up my mind to give it another go. After going through a lot of recipes, I zeroed in on the recipe from Zaiqa-e hind. As I went along with the preparation, I tweaked the recipe a bit to suit my liking.

Visually, I was pretty content with the outcome. The Murg Musallam  was served on a bed of Zaffrani Pulao. Now came the taste test. I can’t tell you how anxious I was while serving this to my boys. To my relief, the boys loved it so much that they would mention after every morsel. At last, my Mission Murg Musallam turned out to be a success. 🙂

Murg Musallam

Murg Musallam is a Mughlai dish, wherein a whole chicken is stuffed with eggs, rice etc and cooked in a rich gravy. It goes really well with Zaffrani Pulao.
Prep Time 30 mins
Cook Time 1 hr
Total Time 9 hrs 30 mins
Servings 6 servings


  • 1 Whole Chicken (skinless)

For the Marinade

  • 6 tablespoons Curd
  • 1-1/2 tablespoons Poppy seeds
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 2-3 Chopped green chillies
  • 10-12 Peeled almonds
  • 1 teaspoon Cumin powder
  • 1-1/2 teaspoons Kashmiri Chilli powder (adjust to taste)
  • 1/4 teaspoon Nutmeg powder
  • a small piece Mace
  • 1/2 teaspoon Cardamom powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Chaat masala
  • to taste Salt
  • 2 tablespoons Lime juice
  • 1/4 cup Oil
  • a pinch Orange food colour (Optional)

For the Gravy

  • 1 cup Chopped onion
  • 2 tablespoons Ginger-garlic paste
  • 1 teaspoon Garam masala powder
  • 1/2 teaspoon Kashmiri Chilli powder
  • to taste Salt
  • 1/2 cup Oil

For the Filling

  • 2 Hard boiled eggs
  • 1 tablespoon Raisins
  • 2 tablespoons Fried cashew nuts
  • 2 tablespoons Fried onion
  • 1/2 cup Cooked rice (Optional) (I used Zaffrani Pulao)
  • 1-1/2 tablespoons Musallam gravy


  • Make incisions on the chicken. Keep aside.
  • Grind the garlic, ginger, chilli and almonds along with curd to a smooth paste.
  • Add chilli powder, cardamom powder, nutmeg powder, cumin powder, colour and mace and mix well.
  • Transfer the ground paste into a bowl.
  • Add chaat masala, lime juice, garam masala powder, salt and 1/4 cup oil and mix well.
  • Apply the marinade on the chicken. Make sure the marinade is applied inside the chicken and also in the incisions.
  • Cover and refrigerate for 8 hours or overnight.

For the Gravy

  • Bring the refrigerated chicken to room temperature.
  • Heat oil in a big pan.
  • Take the chicken from the marinade and place it on the oil. Keep the remaining marinade for later use.
  • Cook on high heat till brown in colour. Flip the chicken and cook further till it becomes brown.
  • Remove the chicken from the pan and place on a plate.
  • In the same pan, add the chopped onion.
  • When the onion turns slightly brown, add the ginger-garlic paste, garam masala powder and remaining marinade and mix well.
  • Cook till oil separates. Adjust the seasoning. Switch off heat.
  • Meanwhile, take the rice, fried dry fruits, boiled eggs and fried onions in a bowl.
  • Take some musallam gravy and add to the rice mixture and mix well.
  • Take the filling mixture and insert into the cavity of the fried chicken.
  • Heat the pan with the gravy. Place the chicken with filling on the gravy.
  • Cook for a minute and flip the chicken. Make sure the chicken is coated with the masala.
  • Add 1-1/2 cups of hot water and mix well.
  • Cover with a lid and cook till the chicken is cooked through. You may flip the chicken to ensure all sides are cooked.
  • Switch off heat once the chicken is done.
  • Transfer to a serving dish and serve hot with accompaniment of your choice.
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