Sunday, December 9, 2012

Murgh Musallam مرغ مسلّم

Murgh Musallam is a very delicious stuffed whole chicken dish. Whole chicken is stuffed with boiled eggs, vegetables , boiled potatoes and nuts.  You can not forget its taste , colour and aroma.

Murgh Musallam

Steamed Murgh Musallam before baking

Marinated and stuffed Chicken

  • Whole Chicken skinless large 1
  • Eggs boiled  4
  • Potatoes small boiled 6
  • Peas boiled 1 cup

  • Rice 1/2 kg
  • Tomatoes chopped 2
  • Onion chopped 2-3
  • Fresh Mint leaves 1 bunch
  • Fresh Coriander leaves 1/2 bunch
  • Oil 1 cup

  • Yoghurt  1 cup
  • Ginger paste  2 teaspoon
  • Garlic paste 2 teaspoon
  • Lemon juice 2 tablespoon

  • Salt to taste
  • Red Chilli powder 1teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Black pepper powder  1 teaspoon
  • Chat Masala 1 teaspoon
  • Black salt 1 teaspoon

  • Almonds 20
  • Raisin 2 teaspoon
  • Pistachio 20
  • Silver foil 1
  • Saffron few threads  few
  • Zafrani food colour 2 pinch
  • Kewra essences few drops


  • Boil rice in enough water and 1 teaspoon of salt, drain and keep aside.
  • Boil eggs, potatoes and peas and keep aside.
  • Fry almonds , raisins and pistachio in little oil till almonds are golden. Keep aside.

  • Fry onion in oil till golden , remove 1/2 fried onion and grind.

  • Beat 1/2 cup yoghurt add spices,1 teaspoon each of  ginger and garlic pastes, grinded fried onion, lemon juice  and 1 pinch of zafrani food colour mix well to make a paste.Rub 1 pinch of food colour on whole chicken then coats with prepared masala paste. Keep in a dark and cool place or in refrigerator to marinate for 5-6 hours.

  • Take oil and remaining onion in a pan, add 1 teaspoon each of ginger garlic pastes fry for 2 minutes then add tomatoes and yoghurt, 1/2 teaspoon chilli powder , 1/2 teaspoon haldi powder, 1/2 teaspoon cumin powder  1 teaspoon salt and fry for 5 more minutes. Then add boiled eggs, potatoes and peas.
  • Cook for 5-10 minutes the add boiled rice. Sprinkle 1 pinch of zafrani food colour and few nuts and kewra essences. and simmer 10 minutes. These rice are ready for stuffing the chicken and serving.

  • Now Take marinated Whole Chicken , stuff its cavity with cooked eggs, peas and potatoes , rice and nuts.
  • Knot its legs with thread. Place stuffed Chicken (breast is on towards pan face)in a large pan with 1/2 cup oil at bottom.
  • Put this pan on a very low simmering heat for 60-90 minutes  with lid is tightly intact. Place cloth or paper beneath the lid.
  • After 60-90 minutes open the lid evaporate the water on high flame. Carefully remove the tendered chicken from pan.
  • Take another pan, add 2 tablespoon oil at bottom and then carefully place the tendered chicken in inverted position (breast at bottom), cook for  5 minute on low heat to get your golden and crusty colour and texture.

  • Delicious Murgh Musallam is ready.
  • Serve and decorate with nuts, silver foil (Warq Nugra/ Chandi kay Warq), diced boiled eggs, potatoes and prepared zafrani Rice and Mint raita and salad.

  • Murgh Musallam can also be served with paratha/ sheermal/taftan and Mint Raita and Salad.