My murgh musallam

Inspired by a recipe I once cooked from in Tasting India by Christine Manfield, the method of cooking murgh musallam really stood out to me. She calls it a roast, but not once does it go in the oven. You are basically steaming a whole chicken in a spiced gravy, basting it quite a few times during it’s time in the pot, and the results are a tender, deeply flavorful “roast,” which, by the way, is stuffed with spiced whole eggs and nuts, sometimes minced meat.

Making this during a pandemic called for simplifying things. For instance, I don’t have saffron or nuts, and many of the other spices used. I added veggies instead and I loved it even more. Mom’s husband said it tasted like tikka masala but with whole pieces of chicken. I didn’t mind the comparison. You will need:

3 pound chicken seasoned with

-generous amount of salt
-a sprinkle of curry blend (optional)
-juice from half a small lemon

Egg Stuffing

-2 hardboiled eggs, shells off
-1/2 tsp cumin seeds
-tbs ghee
-40g (1/4 c) onion, diced
-40g (1/4 c) celery, diced
-40g (1/4 c) red bell pepper, diced
-1/4 tsp grated fresh turmeric or 1/2 tsp dry
-1/2 tsp red chili pepper or more

In a small pan, gently toast your cumin seeds then add everything else. Saute whole eggs til they turn a nice golden color and the veggies have softened slightly. Spoon the whole eggs into the cavity of the chicken with some of the vegetables. You will spoon the rest of the stuffing over the chicken once your gravy is ready.

Gravy time, made in a big enough pot or dutch oven

-3 tbs ghee
-about 3 tbs ginger garlic paste (about 3 cloves plus 1-inch piece of ginger pureed with a little bit of water)
-2 tbs onion paste (about half a small onion pureed with a little water)
-1 heaping tsp garam masala
-1/2 tsp cumin
-1/4 tsp turmeric
-couple of pinches of cinnamon and clove
-as much red chili pepper you’d like
-bay leaf
-1 heaping cup chopped tomatoes
-8 oz can tomato puree
-3/4 cup chicken stock
-few tbs butter (optional) or cream (also optional), for stirring in towards the end

Heat ghee and gently brown the pastes. Add everything else but the cream and butter and simmer about 10 minutes before adding your whole chicken. As soon as you place it in the middle of the pot, spoon the rest of the stuffing over it.

Then put a lid over it and allow it to steam under a low-medium flame. Every once in awhile you’ll baste the chicken with the gravy. It should be ready to serve within the hour.When cooked through, you can put it on a serving platter deep enough to hold the gravy as well, or cut the chicken into pieces and leave it in the same pot. Serve with basmati rice.

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