Murgh Musallam

Name: Murgh Musallam
Yield: 8 serving
Ingredients: 1 whole chicken; ¾ cup oil; 3-4 tablespoon yogurt; 2 hard boiled eggs; 10-12 dried plums; 3-4 green/red chilies; 1 small tomato; ½ bell pepper; 1 small onion; handful of mint; handful of coriander; 1 cup yogurt; 3 tablespoon tandoori spice mix; 1 teaspoon red chili flakes; ¾ teaspoon salt; 1 tablespoon ginger garlic paste; ½ teaspoon paprika powder; ½ teaspoon orange colour

User Reviews

5.0

3 reviews

Excellent

Servings
8
Course
Main Course, Others

Murgh Musallam

Iris Warren

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This Mughal-style whole chicken is flavoured with a Tandoori marinade and stuffed with boiled eggs, dried plums, tomatoes, mint and coriander.

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Ingredients

Servings

1 whole chicken approx. 1-1.5kg
¾ cup oil
3-4 tablespoon yogurt
2 hard boiled eggs
10-12 dried plums
3-4 green/red chilies
1 small tomato sliced
½ bell pepper chopped (optional)
1 small onion sliced and browned
handful of mint chopped
handful of coriander chopped

FOR THE MARINADE

1 cup yogurt
3 tablespoon tandoori spice mix
1 teaspoon red chili flakes
¾ teaspoon salt
1 tablespoon ginger garlic paste
½ teaspoon paprika powder
½ teaspoon orange colour optional

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Instructions

Make deep cuts on the chicken.
Mix all the marinade ingredients together and rub it well inside the cuts, in the cavity and all around very well. Leave it to marinate overnight for optimum flavour otherwise at least 3-4 hours.
Insert 1 boiled egg into the cavity of the chicken followed by 5-6 dried plums, ½ sliced tomato, 2 chilies, some bell pepper and few leaves of coriander and mint. Close the cavity with toothpicks.
With a regular thread or kitchen twine tie the chicken legs together.
Heat oil in a big pan. Fry the chicken on medium high heat till golden on all sides. Sprinkle some paprika powder before turning for colour.
After around 10 mins of frying, add the leftover marinade, ½ cup of water and 3-4 tablespoon yogurt. Cover the pot and cook on low heat for 40-50 mins until the chicken is cooked through. Make sure you turn over in between so that the chicken attains even colour.
Near the end, in the gravy add brown onions, leftover dried plums, tomatoes, bell pepper, chilies, coriander and mint. Let it cook for another 5 mins and then put in a serving plate.
Decorate with sliced boiled eggs, red onion rings and lemon wedges.
Serve with rice or naan and enjoy!