What else can I make with these ingredients?
This recipe may contain allergens
Tavuklu Keşkek
Hard 12 hr~480 kcal 8/10
🍗
Murgh Musallam
A Mughlai whole chicken marinated with yogurt, ginger, garlic, saffron, and spices, then stuffed with egg and almonds.
Hard⏱️ 5 hr📖 1 min readServes 6~610 kcal🇮🇳 Indian🌍 Full translation
38 min prep 82 min cook 180 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 5 h- Prep38 min
- Resting/Marinating3 h
- Cooking1 h 22 min
Ingredients
6 servings
Quick:
For the chicken
- 1.6 kg Whole chicken
For the marinade
- 1 su bardağı(~200 ml) Strained yogurt
- 1.5 yemek kaşığı(~23 ml) Garlic paste
- 25 gr Fresh ginger
- 2 yemek kaşığı(~30 ml) Lemon juice
For the spice mix
- 1.5 tatlı kaşığı(~15 ml) Garam masala
- 0.5 çay kaşığı(~2.5 ml) Turmeric
- 0.2 çay kaşığı(~1 ml) Saffron
For the filling
- 3 adet Boiled eggs
- 0.5 su bardağı(~100 ml) Almonds
For the sauce
- 2 adet Yellow onions
- 1 su bardağı(~200 ml) Tomato puree
- 45 gr Butter
General
- 1.5 tatlı kaşığı(~15 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Pat the whole chicken dry and make small holes in the breast and thigh meat.
- 2
Mix the strained yogurt, garlic paste, grated ginger, lemon juice, garam masala, turmeric, saffron, and salt.
- 3
Coat the chicken with the marinade and rest it in the refrigerator for 3 hours.
3 hr180:00 - 4
Place the boiled eggs and almonds inside the chicken cavity and tie the legs with kitchen twine.
- 5
Saute the finely chopped onions in butter for 10 minutes, until golden.
10 min10:00 - 6
Add the tomato puree and cook for 8 minutes to make a thick sauce.
8 min08:00 - 7
Set the chicken on the sauce and bake at 180°C for 70 minutes, until the internal temperature reaches 74°C.
1 hr 10 min70:00 - 8
Rest the chicken for 10 minutes, then slice and serve with its sauce.
10 min10:00
💡 Tip: Pierce the meat in a few places without cutting through the skin; the marinade works inward and flavors the breast without burning the outside.
🍽️ Serving suggestion: Bring murgh musallam to the table with saffron rice, optional cucumber raita, and lemon wedges.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Vitamin C
- Vitamin B12
Nutrition (per serving)
~610
kcal calories
45
g protein
18
g carbs
39
g fat
Protein 30%Carbs 12%Fat 58%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Milk
- Egg
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Murgh Musallam make?
This recipe serves 6.How long does Murgh Musallam take?
Prep 38 minutes, cooking 82 minutes, including 180 minutes of passive resting; 300 minutes in total.Is Murgh Musallam difficult?
This recipe is rated hard.How many calories does Murgh Musallam have?
Approximately 610 kcal per serving. Protein: 45g, carbs: 18g, fat: 39g.Which allergens does Murgh Musallam contain?
This recipe contains Milk, Egg, Tree nuts. Check it against your dietary needs.Which cuisine does Murgh Musallam belong to?
This recipe belongs to Indian cuisine.How many ingredients does Murgh Musallam need?
This recipe needs 14 ingredients.
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