Impress your family with this gourmet dish of masala roasted whole chicken that is slow cooked in a fusion of Persian & Indian culinary styles & is a popular dish of the Mughal empire!
Whole chicken – 1
Minced/ground chicken-1 cup
Hard boiled eggs- 2, shell removed
Onion – 1, finely chopped
Tomatoes – 2, finely chopped
Ginger-garlic paste- 2 tsp
Chili powder- 2 tsp
Garam masala- 1 tsp
Turmeric powder- 1/2 tsp
Cumin powder- ½ tsp
Coriander powder- ½ tsp
Poppy seeds- 1 tbsp
Cumin seeds- 1 tsp
Cardamom- 3 pods
Whole cinnamon- 2 inch stick
Bay leaves- 2
Lemon juice – 5 tbsp
Yogurt – 1/2 cup
Cilantro – A small bunch, finely chopped
Mint leaves – A small bunch, finely chopped
Salt- To taste
Oil- As needed
Water- As needed
Method: Remove the internal organs from the whole chicken. Sprinkle lemon juice over the chicken and rinse it thoroughly under running water. Pat dry the chicken with paper towel. Make random slits all over the chicken. Marinate the chicken with half of the red chili powder, turmeric powder, salt, & lemon juice. Leave it aside for 30-60 mins.
Meanwhile, clean the minced chicken and allow it to drain. Keep it aside. Soak the almonds in warm water. Dry roast the almonds, cashews, poppy seeds, and cumin seeds. Grind it into a smooth paste adding little water.
Heat oil in a heavy bottomed pan. Fry the whole spices until a rice aroma arises. Add half of the chopped onions and saute until translucent. Add ginger-garlic paste & saute for a minute till the raw smell goes away. Add the ground meat and cook until the color changes from pink to golden. Season to taste. Add the boiled eggs and mix until well combined with the meat masala. Remove from flame and keep aside.
In the same pan, add more oil if needed. Add the remaining chopped onions and saute until translucent. Add the spices- chili powder, turmeric powder, garam masala, coriander powder, & salt and fry for a few minutes. Add the chopped tomatoes and cook until soft and mushy. Add the prepared almond paste & saute until the oil oozes out. Add the yogurt, chopped cilantro & mint leaves and combine well to form a thick gravy.
Stuff the eggs along with the meat masala into the cavity of the chicken. Using a twine, tie the legs and wings of the chicken so that they stay intact and the egg stuffing will not come out. Place the whole chicken with the breast side down into the prepared gravy. Keep the pan back on medium-low flame. Using a spatula, rotate the chicken in the pan, & pour some gravy over the chicken. Cover the pan with a lid and cook for 20-25 minutes, rotating & pouring the gravy over the chicken occasionally. If the gravy becomes too thick or dry, add 1 cup of water and swirl the chicken in the gravy for every 5-6 mins. Using 2 spatulas, gently flip the chicken and cook the other side for another 15-20 mins. Remove the pan from flame and keep it covered for another 10 minutes. Transfer the whole chicken on a platter. Pour the gravy over the chicken. Yummy Murg Musallam is ready to be served with ghee rice.
- You can also cook the chicken in a slow cooker!