Article Body
Ingredients
For Whole Chicken and Marinade 1 whole chicken (about 1.2 kg)
- cleaned and skinned
- 1 cup yogurt
- 1 tbsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp lemon juice
- Salt to taste
- 2 drops kewra water (optional)
- Food color (optional)
For Stuffing
- 1 cup minced chicken or lamb
- 1 medium onion
- finely chopped
- 1 tsp ginger garlic paste
- 1 medium tomato
- chopped
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- Handful coriander leaves
- chopped
- 2 boiled eggs
- peeled and halved
- 8-10 almonds and cashew nuts
- chopped
For Gravy
- 3 medium onions
- finely chopped
- 3 medium tomatoes
- finely chopped
- 1 tbsp ginger garlic paste
- 1/2 cup yogurt
- 1/2 cup cashew nut paste
- 1/2 tsp poppy seeds powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1/2 tsp garam masala
- Salt to taste
- 1 tbsp ghee or oil
- 1 tbsp butter
- Saffron strands
- soaked in warm milk (optional)
- Fresh coriander leaves for garnish
Instructions
Step 1: Marinate the Chicken In a bowl, combine yogurt, ginger garlic paste, red chili powder, garam masala, cumin powder, coriander powder, lemon juice, salt, kewra water, and optional food color. Coat the whole chicken with this mixture thoroughly, inside and out. Cover and marinate for at least 4 hours or overnight for best results.
Step 2: Prepare the Stuffing In a pan, heat some oil and sauté onions until golden. Add ginger garlic paste, chopped tomatoes, and spices (red chili, garam masala, turmeric, cumin). Cook until the mixture thickens. Add minced meat, coriander leaves, and cook until done. Remove from heat and let cool. Stuff the marinated chicken cavity with this cooked filling along with boiled eggs and chopped nuts. Secure the cavity with thread or kitchen string.
Step 3: Cook the Chicken Heat ghee/oil in a heavy-bottomed pan. Add the whole stuffed chicken and shallow fry on medium heat until the surface turns golden on all sides. Remove and keep aside.
Step 4: Prepare the Gravy In the same pan, add ghee/oil and sauté chopped onions until golden brown. Add ginger garlic paste and cook for a minute. Then add chopped tomatoes, cashew nut paste, poppy seeds powder, and spices (coriander, cumin, red chili, garam masala). Cook until oil separates from the masala. Add yogurt and salt, stir well, then add water or chicken broth to adjust consistency. Simmer for 5-7 minutes.
Step 5: Combine and Simmer Place the fried whole chicken into the gravy, cover the pan tightly, and let it cook on low heat for 30-40 minutes until the chicken is cooked through and tender. Baste occasionally with the gravy.
Step 6: Garnish and Serve Drizzle saffron milk and melted butter over the chicken. Garnish with fresh coriander leaves, toasted nuts, and additional boiled eggs if desired. Serve hot with naan, roti, or fragrant rice. This recipe reflects the rich, royal Mughlai preparation of Murgha Mosallam with a flavorful stuffing, aromatic spices, and creamy gravy for an unforgettable main course.
Nutrition Information
Calories: 350 calories
Fat: 12g
Carbs: 45g
Protein: 20g
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