Murgh Musallam Recipe – Authentic Mughlai Eid Special by Chef Girish Joshi

Murgh Musallam is one of the finest examples of Mughlai culinary tradition – a grand, whole chicken dish that is as majestic in appearance as it is indulgent in taste. Often prepared during Eid celebrations and luxurious festive occasions, this recipe marries the richness of aromatic spices, the creaminess of nut pastes, the tenderness of marinated chicken, and the savory goodness of spiced mince stuffing with boiled eggs. Chef Girish Joshi’s version stays true to its royal heritage while presenting a practical step-by-step process that anyone can follow in their own kitchen.

This dish is perfect for pairing with fragrant pulao, buttered naan, or crisp paratha. Its complexity and layered flavors make it an ideal centerpiece to impress guests. In this elaborated recipe guide, we will walk through everything – from brining to marinating, from stuffing with aromatic mince to simmering in luxuriously spiced gravy – ensuring you achieve restaurant-quality perfection at home.

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Why Murgh Musallam is Special

The name Murgh Musallam literally translates to “whole chicken” and signifies a complete, intact preparation in which the full bird is cooked without cutting into pieces. Originating from the Mughal kitchens, this dish reflects the grandeur of royal feasts, where every bite bursts with rich flavors – nutty, creamy, spicy, and smoky all at once.

It is traditionally cooked for special family gatherings, weddings, and especially for Eid-ul-Adha and Eid-ul-Fitr feasts. The bird is soaked in brine for juiciness, marinated with yogurt and Kashmiri chilli for color, stuffed with spicy mince and boiled eggs for added savour, shallow fried for a beautiful golden crust, and finally simmered in saffron-infused nut gravy.

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Ingredients – Breakdown and Purpose

To recreate Chef Girish Joshi’s Murgh Musallam, gather all the following ingredients and understand why each is important:

For the Chicken (Main)

• Whole chicken – 1 kg: Serves as the grand base. Choose fresh, skinless bird for best results.

• Brine:

  • Water – 2 liters

  • Salt – 2 tbsp

  • Vinegar – ¼ cup
    Purpose: Brining hydrates the chicken, enhances flavor, and ensures tender meat.

For the Marinade

• Oil – 2 tbsp

• Kashmiri chilli powder – 2 tsp (gives vibrant red color without extreme heat)

• Yogurt – 3 tbsp (tenderizes and binds spices)

• Ginger-garlic paste – 1 tbsp

• Turmeric powder – ¼ tsp

• Chaat masala – 1 tsp

• Black salt – 1 tsp

• Kasuri methi – 1 tbsp (dried fenugreek leaves for aroma)

• Coriander powder – ½ tsp

• Cumin powder – ½ tsp

• Garam masala – ¼ tsp

• Lemon juice – 1 tbsp (adds tang and cuts richness)

For the Stuffing

• Chicken mince – 150 g

• Onion – ½ cup (finely chopped)

• Ginger-garlic paste – 1 tbsp

• Green chillies – 2 (slit or chopped)

• Tomato – 1 (finely chopped)

• Red chilli powder – 1 tsp

• Turmeric – ¼ tsp

• Coriander powder – 1 tsp

• Cumin powder – ½ tsp

• Salt – 1 tsp

• Hot water – 1 cup (for cooking mince)

• Garam masala – ½ tsp

• Kasuri methi – ½ tsp

• Fresh coriander leaves – 2 tbsp (chopped)

• Boiled eggs – 2 (peeled and ready for stuffing)

For the Rich Nut Paste

• Cashews – 10

• Almonds – 10

• Poppy seeds – 1 tsp

• Green cardamom – 3 pods

• Small piece of mace

• Cloves – 3

• Yogurt – ½ cup

For the Gravy

• Oil – ½ cup (preferably refined or mustard oil as per taste)

• Onion – 1 cup (thinly sliced)

• Ginger-garlic paste – 1 tbsp

• Red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Cumin powder – ½ tsp

• Salt – 1 tsp (adjust to taste)

• Tomato puree – 1 cup (fresh or store-bought)

• Water – 2 cups

• Saffron strands – 10 (soaked in warm milk or water)

• Fresh cream – ¼ cup

• Kasuri methi – 1 tbsp

• Fresh coriander – 2 tbsp (for garnish)

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Step-by-Step Cooking Instructions

1. Brining the Chicken

Place the cleaned whole chicken in a large vessel. Add water, salt, and vinegar, ensuring the bird is fully submerged. Brine for 2 hours in the refrigerator. This step adds moisture, enhances the flavor, and results in tender meat after cooking.

2. Preparing the Marinade

In a separate bowl, combine oil, Kashmiri chilli powder, yogurt, ginger-garlic paste, turmeric, chaat masala, black salt, kasuri methi, coriander powder, cumin powder, garam masala, and lemon juice. Mix into a smooth paste. After brining, pat chicken dry with paper towels and rub marinade generously all over and inside the cavity. Cover and rest for 1 hour to absorb flavors.

3. Making the Stuffing

Heat a little oil in a pan. Add chopped onion, ginger-garlic paste, and green chillies, sauté until translucent. Add tomato, chilli powder, turmeric, coriander powder, cumin, and salt. Stir well, then add chicken mince. Cook until meat changes color, then pour hot water, cover, and let simmer until mince turns tender and aromatic. Sprinkle garam masala, kasuri methi, and fresh coriander. Remove from heat, let the stuffing cool slightly, then incorporate boiled eggs whole for surprise bites inside the dish.

4. Stuffing the Chicken

Fill the cavity with the prepared mince and eggs mixture. Secure the opening with skewers or kitchen twine to prevent the stuffing from leaking during cooking.

5. Preparing the Nut Paste

Dry roast cashews, almonds, poppy seeds, green cardamom, mace, and cloves until fragrant. Transfer to a grinder, add yogurt, and blend into a smooth paste. This forms the luxurious base for the gravy.

6. Shallow Frying the Chicken

Heat oil in a large deep skillet or pan. Place the stuffed, marinated chicken carefully, turning occasionally to achieve a golden crust on all sides. This seals in juices and adds a smoky, roasted flavor.

7. Cooking the Gravy

In the same pan (adding extra oil if required), sauté sliced onions until golden brown. Add ginger-garlic paste and cook to remove raw aroma. Sprinkle red chilli powder, coriander powder, cumin, and salt. Stir in tomato puree and cook until oil separates. Add the nut paste, mix thoroughly, then pour 2 cups of water. Add soaked saffron for a royal touch, followed by fresh cream to enhance richness.

8. Final Simmering

Place the fried chicken into the gravy, spooning the sauce over the bird to baste continuously. Let it simmer covered on low heat until the chicken is fully cooked and tender (approx. 40–45 minutes depending on size). Adjust seasoning as needed.

9. Garnishing and Serving

Sprinkle kasuri methi and fresh coriander. Transfer the whole chicken to a large serving platter, pour excess gravy on top, and serve hot. Pair with aromatic pulao or crisp parathas for best results.

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Chef’s Tips for Perfect Murgh Musallam

• Choose fresh chicken: A young, tender bird cooks better and absorbs flavors deeply.

• Don’t skip brining: This traditional step greatly improves juiciness.

• Even marination: Ensure marinade penetrates under the skin and into crevices.

• Nut paste consistency: Grind to silky smoothness for velvety gravy.

• Saffron quality: Use genuine Kashmiri or Iranian saffron strands for authentic aroma.

• Rest before serving: Let the cooked chicken sit for 10 minutes before slicing; juices re-distribute, keeping meat moist.

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Nutritional Value (Approximate per serving)

• Calories: ~450 kcal

• Protein: 28 g

• Carbohydrates: 12 g

• Fat: 32 g

• Rich in vitamins B6, B12, and minerals like phosphorus and selenium.

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Cultural Significance

Murgh Musallam is not just a recipe, it is a story of culinary magnificence inherited from royal feasts. It represents abundance, hospitality, and respect for guests. In Eid traditions, serving such a whole chicken dish symbolizes completeness and togetherness of family bonds.

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