Instant Pot Whole Chicken or Murg Musallam Recipe

 

Whole chicken made in the Instant Pot, pressure cooked for just 15 minutes... Murg Musallam is a popular Mughlai dish, whole chicken cooked in ground almond and poppy seeds gravy. Saffron is added to the gravy, makes this dish extremely scrumptious.  This is a rich, flavorful and delicious whole chicken recipe. I'd posted the recipe for making Murg Musallam over stove top on a wide pan, in this one I've stuffed the whole chicken with eggs. Recipe, click here. I made this recipe in the Instant Pot, skipped stuffing the whole chicken with eggs though. Cooked in poultry mode for 15 minutes at high pressure. The chicken was perfectly cooked and tasted very flavorful. Cooking Video: https://www.youtube.com/watch?v=MgxlGld5gRE   Instant Pot Whole Chicken or Murg Musallam Recipe   Save Print Prep time 10 mins Cook time 20 mins Total time 30 mins   Author: Thasneen Recipe type: Main Cuisine: Indian Ingredients For marinating Whole chicken Whole chicken- 1 lb

What you will need

Whole chicken- 1 lb or 2 kg

Kashmiri Red Chili powder- 1½ tbsp

Salt- 1 tsp

Water- 2 tbsp

Lemon juice- juice from half lemon

Almonds- 20

Poppy seeds- 1 tbsp

Cumin seeds- 1 tsp

Water- ¼ cup

Oil- 2 tbsp

Whole cardamom- 2

Whole cinnamon- 2 inch slice

Dried Bay leaves- 2

Onion, minced- 2

Ginger-garlic paste- 1 tbsp

Tomatoes, chopped- 2

Turmeric powder- ¼ tsp

Chili powder- 1 tsp

Cumin powder- ½ tsp

Coriander powder- 1 tsp

Salt- ½ tsp

Yogurt, beaten- 1 cup

Saffron strands- 2 pinches

Cilantro, chopped- 2 handfuls

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