Murgh Musallam
This Mughal-style whole chicken is flavoured with a Tandoori marinade and stuffed with boiled eggs, dried plums, tomatoes, mint and coriander.
Ingredients
- 1 whole chicken approx. 1-1.5kg
- ¾ cup oil
- 3-4 tablespoon yogurt
- 2 hard boiled eggs
- 10-12 dried plums
- 3-4 green/red chilies
- 1 small tomato sliced
- ½ bell pepper chopped (optional)
- 1 small onion sliced and browned
- handful of mint chopped
- handful of coriander chopped
FOR THE MARINADE
- 1 cup yogurt
- 3 tablespoon tandoori spice mix
- 1 teaspoon red chili flakes
- ¾ teaspoon salt
- 1 tablespoon ginger garlic paste
- ½ teaspoon paprika powder
- ½ teaspoon orange colour optional
Instructions
- Make deep cuts on the chicken.
- Mix all the marinade ingredients together and rub it well inside the cuts, in the cavity and all around very well. Leave it to marinate overnight for optimum flavour otherwise at least 3-4 hours.
- Insert 1 boiled egg into the cavity of the chicken followed by 5-6 dried plums, ½ sliced tomato, 2 chilies, some bell pepper and few leaves of coriander and mint. Close the cavity with toothpicks.
- With a regular thread or kitchen twine tie the chicken legs together.
- Heat oil in a big pan. Fry the chicken on medium high heat till golden on all sides. Sprinkle some paprika powder before turning for colour.
- After around 10 mins of frying, add the leftover marinade, ½ cup of water and 3-4 tablespoon yogurt. Cover the pot and cook on low heat for 40-50 mins until the chicken is cooked through. Make sure you turn over in between so that the chicken attains even colour.
- Near the end, in the gravy add brown onions, leftover dried plums, tomatoes, bell pepper, chilies, coriander and mint. Let it cook for another 5 mins and then put in a serving plate.
- Decorate with sliced boiled eggs, red onion rings and lemon wedges.
- Serve with rice or naan and enjoy!
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