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Murg Musallam

Murg Musallam

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Murg Musallam is a majestic, robust, and profoundly aromatic Mughlai masterpiece celebrated for its whole chicken presentation and rich spiced filling. This recipe features a whole chicken marinated in a sophisticated blend of yogurt, nuts, and whole spices, stuffed with eggs and minced meat, and slow-roasted to professional perfection. Known for its sophisticated appearance and status as a legendary royal meal, it represents the soulful heart of heritage North Indian celebratory culinary arts. The taste is intensely savory and buttery, with the saffron providing a unique professional-grade floral lift. This dish is a mandatory staple for grand celebrations and special dinner menus. Best enjoyed hot from the professional-grade cauldron with garlic naan.

Prep Time40 mins
Cook Time1 hr
Servings4 People
DifficultyHard
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Ingredients

1 Whole Chicken (1kg), cleaned
2 boiled Eggs
1 cup Mutton Keema (minced meat)
1 cup Thick Yogurt
1/2 cup Almond-Cashew paste
2 tbsp Ginger-Garlic paste
1 tsp Saffron strands
Whole spices (Bay leaf, Cinnamon, Cloves)
4 tbsp Ghee
Salt to taste
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Cooking Instructions

Tips & Secrets

  • Using a small whole chicken is mandatory for achieving the traditional professional-grade tender texture.
  • Ensuring the chicken is marinated for a long duration provides the absolute secret to provider a professional-grade flavor depth.
  • The addition of plenty of nuts provide the essential professional-grade richness found in royal recipes.
  • Always cook on 'Dum' specifically to ensure the professional-grade flavor integration between the chicken and stuffing.

Nutritional Information(Per 1 portion (300g))

Calories

520 kcal

Protein

38g

Fat

36g

Carbs

18g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.