Entree: India – Awadhi / Lucknow – मुर्ग मुसल्लम ➤ Murg Musallam (Whole spiced and stuffed chicken cooked in a rich aromatic gravy)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 55 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), backbone removed and excess fat trimmed
- 1 cup (240 g) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) garlic-ginger paste
- 2 tsp (10 g) Kashmiri red chili powder or paprika for color
- 1 tsp (5 g) ground turmeric
- 2 tsp (10 g) garam masala
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 4 tbsp (60 ml) ghee or vegetable oil
- 2 large onions, finely sliced (about 10 oz / 280 g)
- 1/4 cup (35 g) cashews, ground to a paste with 3 tbsp (45 ml) water
- 1/4 cup (60 ml) milk (optional, to loosen nut paste)
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 g) tomato paste
- 4 green cardamom pods, lightly crushed
- 2 whole cloves
- 1 small stick cinnamon
- 1 bay leaf
- 3 hard-boiled eggs, peeled (optional stuffing)
- 6 oz (170 g) ground lamb or chicken for stuffing (optional; see step for prep)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (6 g) julienned fresh ginger for garnish

Instructions

1. In a bowl, combine yogurt, lemon juice, garlic-ginger paste, red chili powder, turmeric, garam masala, coriander, cumin, and salt. Rub half the marinade all over the chicken (inside and out) and under the skin where possible. Marinate at least 2 hours or overnight in the refrigerator; reserve remaining marinade.
2. If using spiced mince stuffing: heat 1 tbsp (15 ml) ghee or oil in a skillet, add the ground lamb or chicken and sauté until cooked through. Season with 1/2 tsp (2.5 g) garam masala and a pinch of salt. Cool and mix with the peeled hard-boiled eggs (whole or halved). Stuff the chicken cavity with the mince-and-egg mixture; alternatively, simply place boiled eggs in the cavity for a more traditional version.
3. Preheat oven to 375°F (190°C) if roasting. Heat remaining ghee or oil in a heavy ovenproof pot or Dutch oven over medium heat. Add cardamom, cloves, cinnamon, and bay leaf and sauté 30 seconds until fragrant. Add sliced onions and cook slowly until deep golden brown, about 12–15 minutes.
4. Add reserved marinade and tomato paste to the onions and cook 2–3 minutes. Stir in the ground cashew paste mixed with milk (if using) until smooth. Add chicken stock and bring to a gentle simmer.
5. Nestle the marinated, stuffed chicken into the pot, spooning some gravy over it. Cover and either transfer to the oven and roast for 45–55 minutes, basting occasionally with pan gravy, or simmer on the stovetop over very low heat for 50–60 minutes until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C).
6. Once cooked, remove the chicken to rest 10 minutes. Meanwhile, simmer the gravy uncovered to desired thickness and adjust seasoning with salt and a pinch of sugar if needed to balance acidity.
7. Carve the chicken, spoon the rich gravy over the pieces, and garnish with chopped cilantro and julienned ginger. Serve with saffron rice, pulao, or warm naan.