Mughlai cuisine is known for its rich, aromatic, and indulgent dishes, and Murgh Musallam is one such masterpiece that stands out.
This regal dish, whose name translates to “whole chicken,” is a spectacular preparation where an entire chicken is marinated, stuffed, and slow-cooked in a luscious, spiced gravy. It was a favourite among the Mughal emperors and remains a celebrated delicacy in Indian and Pakistani kitchens today.
Murgh Musallam isn’t just food; it’s an experience. The rich history, the royal flavours, and the grand presentation make it a perfect dish for special occasions and celebrations. Whether you’re a fan of Mughlai cuisine or simply love trying new recipes, this dish will transport you back to the kitchens of the Mughal emperors.
I love cooking with whole chicken, so trying Murgh Musallam was an absolute must for me. This royal Mughlai dish features a whole chicken stuffed with flavorful egg roast, then slow-cooked in a rich and aromatic gravy made with almonds, poppy seeds, yogurt, and saffron. The result? A tender, juicy chicken infused with layers of deep, luxurious flavors.
This is the perfect dish to make for someone special or for special occasions: for someone who loves you unconditionally, no matter what. It’s a labor of love, and every bite reflects the warmth and care that goes into preparing it.
Enjoy with your loved ones!
Other Whole Chicken Recipes, click here
Mughlai Murgh Musallam or Egg Stuffed Whole chicken
The Gravy
Preparation Pictures
Egg Roast
Whole chicken ready to be stuffed with eggs
Eggs goes into the chicken cavity
Tie the legs and wings using a kitchen twine
After adding the ground almond/poppyseeds/cumin paste
After adding yogurt
Place the chicken, breast side down on the gravy and cook for 25 minutes
After 25 minutes of cooking
Flip the chicken over and cook for another 20 minutes
Finally, the well cooked Murgh Musallam ready to be carved
- Kashmiri chili powder- 1 tbsp
- Salt- 1½ tsp
- Water- 2 tbsp
- Lemon juice- juice from half of the lemon
- Whole chicken- 1 kg or 2 lbs
- Hard boiled eggs, shell removed- 2
- Oil- 1 tbsp
- Onion, chopped small- 1
- Ginger-garlic paste- 1 tsp
- Chili powder- ½ tsp
- Garam masala- ½ tsp
- Cilantro, chopped- 2 handfuls
- Mint leaves, chopped- 1 tbsp
- Salt- 1 tsp
- Almonds, skinned- 20 (or use cashew nuts)
- Poppy seeds- 1 tbsp
- Cumin seeds- 1 tsp
- Oil- 4 tbsp
- Whole cardamom- 2
- Whole cinnamon- 2 inch slice
- Bay leaves- 2
- Onion, minced- 1
- Ginger-garlic paste- 1 tbsp
- Tomatoes, chopped- 2
- Turmeric powder- ¼ tsp
- Kashmir chili powder- 1 tsp
- Cumin powder- ½ tsp
- Coriander powder- ½ tsp
- Garam masala- ¾ tsp
- Yogurt, beaten- 1 cup
- Saffron strands- 2 pinches soaked in 1 tbsp water for 5 minutes
- Cilantro, chopped- ¼ cup
- Salt- 1 tsp
- Remove the internal organs from the whole chicken and drizzle 3 tbsp lemon juice over the chicken, rinse it thoroughly under running water.
- Pat dry with kitchen paper towel.
- In a small bowl, combine 1 tbsp Kashmir chili powder and 1½ tsp salt along with 2 tbsp water. Spread this all over the whole chicken, let marinate for an hour.
- Place a pan over medium heat, add almonds (skin peeled off) or use cashew nuts, poppy seeds and cumin seeds, roast for 3 to 5 minutes till the almonds start to turn light golden. Let cool down & add these to a blender jar, add ¼ cup water and grind to a smooth paste. Keep aside the paste.
- Stuffing the whole chicken with eggs is optional, can be done without the stuffing as well.
- Cook 2 eggs in boiling water for 15 to 20 minutes, immediately plunge the hard boiled eggs in ice cold water for a few minutes- this is to stop cooking.
- Take the eggs from the water and peel off the shells. Rinse the eggs under running water to discard any tiny shells stuck onto the eggs and keep them aside.
- Place a large wide non-stick pan over medium heat, add 1 tbsp oil.
- Add chopped onion, season with salt and saute till onion turns translucent.
- Add ginger-garlic paste, saute for a minute till the raw smell goes away.
- Add chili powder, garam masala, cilantro and mint leaves, combine well and cook for a few minutes.
- Add the hard boiled eggs and combine into the onion masala. Cook for 2 minutes.
- Take the pan from the heat.
- Let the egg roast cool down for a few minutes.
- Stuff the eggs along with the onion into the cavity of the whole chicken. 2 eggs can be stuffed into a medium sized whole chicken.
- Using a kitchen twine, tie the legs and wings of the chicken so that they are intact and the egg stuffing wouldn't slip out.
- Use the same pan used for making egg roast, place the pan over medium heat, add 4 tbsp oil. Add whole cardamom, cinnamon and bay leaves, saute for a few seconds.
- Add the minced onions (onions should be chopped really small), season with salt and saute till translucent.
- Add ginger-garlic paste and saute for a few minutes.
- Add Kashmiri chili powder, cumin powder, coriander powder and garam masala, combine well and cook for a few seconds.
- Add tomatoes, cook covered till tomatoes are mashed up.
- Add the ground almond/poppyseed/cumin seeds mixture, combine well and cook till the oil oozes out.
- Take the yogurt in a bowl & beat it well using a whisk or fork.
- Add the yogurt to the pan, combine well.
- Add the saffron strands soaked in water, combine well and cook the mixture for a few minutes.
- Add chopped cilantro and combine well.
- Taste the gravy, if needed add more salt.
- If the gravy is too thin add ¼ cup warm water to thin it down.
- Place the whole chicken stuffed with eggs breast side down into the gravy.
- Cover the pan and cook over medium-low heat for total 50 minutes.
- Important step: Every 15 minutes, make sure to flip the chicken over and pour the gravy over the chicken.
- Use 2 wooden spatulas for flipping over the chicken.
- If the gravy has thickened, add some warm water to thin it down.
- The cooking time depends on the size of the chicken, don't cook over high heat the chicken will turn brown very fast.
- After 50 minutes of cooking, open the lid & cook for a few more minutes.
- Don't thicken the gravy, the gravy tastes finger licking delish so let their be some gravy.
- Take the pan from the heat, cover the pan and let the chicken rest in the pan for 10 minutes.
- While serving, transfer the whole chicken onto a platter.
- Pour some gravy over the chicken, the remaining gravy serve in a separate bowl.
- I'm telling you the gravy tastes absolutely delish, you'll be seen drinking it 🙂
- This Murgh Musallam goes well with Ghee rice, Kerala Poarotta, Paratha, Naan or Aromatic Basmati rice.
- Enjoy this delicious Mughlai Murgh Musallam with your loved ones.
