Murgh Musallam

Name: Murgh Musallam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian (Punjab)
Ingredients: Whole chicken: 1.2 kg, skin-on if possible; Almond paste: 50g; Onion, puréed: 300g (fried golden); Yoghurt: 150g; Ginger-garlic paste: 3 tbsp; Kashmiri chilli powder: 2 tsp; Garam masala: 1.5 tsp; Desi ghee: 4 tbsp; Saffron: 0.5g (dissolved in 2 tbsp warm milk); Hard-boiled eggs: 2; Minced chicken: 150g (for stuffing); For stuffing: fried onion, spices, minced meat, egg, garam masala; Trussing the chicken ensures even cooking and holds the stuffing.; Saffron is the luxury touch that elevates this to festive status — do not substitute.; Baste every 15 minutes; the gravy should envelop the chicken as it cooks.; Rest 15 minutes before carving.

🍗 Non-veg🌾 Gluten-free📊 Hard

A whole chicken stuffed with spiced minced meat and egg, then roasted in a rich onion-yoghurt-almond gravy — a Mughal-derived dish adopted with pride by Punjabi festive cooking.

⏱️15 minPrep

🔥15 minCook

🕒30 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Murgh Musallam

Fill cavity with stuffing.
Truss legs.
Prick skin all over.
Coat chicken with yoghurt, ginger-garlic paste, Kashmiri chilli, salt.
Marinate 2 hours.
Heat ghee; cook fried onion purée until golden.
Add yoghurt; cook until oil surfaces.
Add almond paste; cook 5 min.
Place chicken in gravy.
Add 200ml water, saffron milk.
Cover tightly; braise on very low flame 45–60 minutes, basting every 15 minutes.
Chicken is done when juices run clear.

📖 Cultural notes

|---|---|---|---|---| | 680 kcal | 58g | 14g | 42g | 2g | Murgh Musallam was a Mughal court dish that descended through the Nawabi kitchens of Lahore into Punjabi celebratory cooking. It is served at large family gatherings and weddings, presented whole at the table before carving — a dramatic centrepiece that signals abundance and hospitality. ---

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