Murgh musallam is a traditional Indian chicken dish originating from the Mughal era. The dish is prepared with a whole chicken that’s stuffed with eggs and slow-cooked in a rich gravy. The chicken is marinated in a combination of lemon juice, salt, and chili powder.
Hard-boiled eggs are mixed with sautéed onions, ginger, garlic, garam masala, chili powder, coriander, and mint, then stuffed in the cavity of the chicken. Once stuffed, the chicken is roasted in a gravy consisting of onions, tomatoes, ginger, garlic, turmeric, cumin, garam masala, yogurt, saffron, coriander, cinnamon, cardamom, and oil.
Murgh musallam is served on a platter, with the gravy poured over the chicken. It’s recommended to garnish the dish with slivered almonds and accompany it with rice on the side.