Mughlai Murgh Musallam or Eggs Stuffed Whole Chicken


Murgh Musallam is a Mughal style eggs stuffed whole chicken that is slow cooked in a rich almond/poppy seeds/yogurt and saffron gravy... For the past couple of weeks I'd been down with severe cold and sinus infection. Before that, I'd taken my first ever flu shot and thought I am going to be free of flu and cold and all those bad guys. I was so wrong, I realized that I was in need of cold shot not flu shot. Finally, cold viruses freed me and I felt great to be back to life. What a relief! Yesterday, I realized that it's been a while since I've made anything special and my kitchen looked uneventful and boring. Also, I wanted to pamper my Man with a special lunch, he deserves some pampering now and then. I am a huge fan of Mughal cuisine, all their dishes are rich, flavorful and makes you feel awesome. I'd been wanting to make one of the famous Mughal dishes, Murgh Musallam which means whole chicken. I love cooking with whole chicken, so this dish definitely was a must try for me. Whole

What you will need

Chili powder- 2 tsp

Salt- ¼ tsp

Water- ½ tbsp

Hard boiled Eggs, shell removed- 2

Oil- 1 tbsp

Onion, chopped small- 1

Ginger-garlic paste- 1 tsp

Chili powder- ½ tsp

Garam masala- ½ tsp

Cilantro, chopped- 2 handfuls

Mint leaves, chopped- 1 tbsp

Salt- a few pinches

Almonds- 20

Poppy seeds- 1 tbsp

Cumin seeds- 1 tsp

Oil- 4 tbsp

Whole cardamom- 2

Whole cinnamon- 2 inch slice

Bay leaves- 2

Onion, minced- 1

Ginger-garlic paste- 1 tbsp

Tomatoes, chopped- 2

Turmeric powder- ¼ tsp

Chili powder- 1 tsp

Cumin powder- ½ tsp

Coriander powder- ½ tsp

Garam masala- ¾ tsp

Yogurt, beaten- 1 cup

Saffron strands- 2 pinches soaked in 1 tbsp water for 5 minutes

Cilantro, chopped- 2 handfuls


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