Delhi
Murgh musallam
A whole chicken stuffed with eggs, braised in a royal nut masala. Pure dinner party theatre.
150 minTime
49 gProtein each
mediumSpice
Make it your way
Grandma's wayWhole bird, egg stuffing, royal nut masala.
The original610kcalsame
49 gproteinsame
3 gfibresame
150minutessame
Classic murgh musallam.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Prick the whole chicken all over. Marinate with hung curd, half the ginger garlic paste, chilli, half the garam masala, lemon and salt for 3 hours or overnight.
- 2Fry the onions in ghee until golden, lift out and blend with almonds and cashews into a paste.
- 3Stuff the boiled eggs into the cavity and tie the legs with string.
- 4In the same ghee, fry whole spices and the remaining ginger garlic paste. Add tomato puree and the nut paste and cook until ghee separates.
- 5Place the chicken in the masala with any leftover marinade and a cup of water. Cover tightly and cook on low, basting and turning, for 50 to 60 minutes until cooked through with no pink at the thigh joint.
- 6Stir in saffron milk, cream and remaining garam masala. Spoon the gravy over and serve whole.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.