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.

Whole Stuffed Chicken (murgh Musallam)

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

  1. Prepare the stuffing by mixing together yogurt, onions, garlic, ginger, cashews, raisins, garam masala, turmeric, red chili powder, and salt in a bowl.
  2. Stuff the chicken with the prepared mixture and tie the legs together with kitchen twine.
  3. 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.
  4. Reduce the heat, cover the pot, and let the chicken cook for 45-50 minutes, or until fully cooked, basting occasionally with the ghee.
  5. 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