Murgh Musallam Recipe

Cooking Directions

• STEP 1.Clean and marinate the chicken with a mixture of yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
• STEP 2.Stuff the chicken with boiled eggs and a mixture of spices like garam masala, coriander powder, and cumin powder.
• STEP 3.Heat oil in a pan and sear the chicken until golden brown on all sides.
• STEP 4.Transfer the chicken to a baking dish and roast it in the oven until cooked through.
• STEP 5.Serve the Murgh Musallam hot with naan or rice.
• STEP 6.Cooking Tips: Make sure to marinate the chicken for at least 2 hours to allow the flavors to penetrate. You can also baste the chicken with the marinade while roasting for extra flavor. For a spicier version, add chopped green chilies to the stuffing mixture.
• STEP 7.Storage and Serving: Leftover Murgh Musallam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving. Serve it with fresh naan or rice and garnish with chopped coriander leaves for an added touch of freshness.

Cooking Tips

• Make sure to marinate the chicken for at least 2 hours to allow the flavors to penetrate.
• You can also baste the chicken with the marinade while roasting for extra flavor.
• For a spicier version, add chopped green chilies to the stuffing mixture.

Storage and Serving

• Leftover Murgh Musallam can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in the oven or microwave before serving.
• Serve it with fresh naan or rice and garnish with chopped coriander leaves for an added touch of freshness.