Photograph of the finished Murg musallam

India · Gà nguyên con nhồi om Murg musallam

Murg musallam

2 hr Hands-on time + 6 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1.6 kg
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Unsweetened yogurt Unsweetened yogurt 240 g
  • Photograph of Cashews Cashews 100 g
  • Photograph of Onion Onion 2
  • Photograph of Garam masala Garam masala 12 g
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Ghee Ghee 160 ml
  • Photograph of Ginger Ginger 40 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Make deep incisions in the chicken breast and thighs, then marinate with yogurt, ginger, and Kashmiri chili powder for 6 hours.
  2. 2 Stuff two hard-boiled eggs into the cavity of the chicken and tie it tightly with string.
  3. 3 Sauté onions until browned, then blend them with soaked cashews to make a thick sauce.
  4. 4 Sear the chicken in ghee for 12 minutes until golden brown on all sides; this step is crucial to prevent the skin from becoming soggy when braised.
  5. 5 Pour in the sauce and 250 ml of water, cover and simmer for 1 hour and 15 minutes, then drizzle with saffron-infused milk during the last 10 minutes.

With an appliance

  • Oven 2 hr 40 min

    Step 5: Transfer the chicken and sauce to a baking tray, cover with foil, and bake at 180 degrees for 1 hour, opening the foil during the last 12 minutes to crisp the skin.

Start cooking