Whole Stuffed Chicken (murgh Musallam)
Whole Stuffed Chicken (Murgh Musallam) is a classic dish from Mughlai cuisine, known for its rich and aromatic flavors. This recipe features a whole chicken marinated in a flavorful spice mix, stuffed with a delicious filling, and then roasted to perfection.
Ingredients
- 1 whole chicken, cleaned and patted dry
- 1 cup yogurt
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup cashews, finely chopped
- 1/4 cup raisins
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1/2 cup ghee (clarified butter)
- Salt to taste
Instructions
- Prepare the stuffing by mixing together yogurt, onions, garlic, ginger, cashews, raisins, garam masala, turmeric, red chili powder, and salt in a bowl.
- Stuff the chicken with the prepared mixture and tie the legs together with kitchen twine.
- Heat ghee in a large pot over medium heat. Place the stuffed chicken in the pot and cook for 10 minutes, turning occasionally to brown all sides.
- Reduce the heat, cover the pot, and let the chicken cook for 45-50 minutes, or until fully cooked, basting occasionally with the ghee.
- Once the chicken is cooked, remove it from the pot and let it rest for 10 minutes before carving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Kitchen twine
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the Whole Stuffed Chicken with naan or steamed rice, and a side of cucumber raita for a complete meal.
Tips & tricks
Make sure to baste the chicken regularly while cooking to keep it moist and flavorful.
Cost
$15