RECIPE:
Marinade –
1. Take the whole chicken , clean it , make some incisions on the thigs , legs and breasts and rub it with lemon and keep it aside for 20 mins.
2. In a big bowl add three table spoons of curd, add Kashmiri chilli powder – 2 spoons, 1 spoon of cumin and coriander powder, 2 spoons of garam masala and 2 table spoons of ginger garlic paste.
3. Add some salt too and 3 spoons Oil.
4. Stir the mixture until the marinade becomes consistent.
5. Add the chicken into the bowl, use your hands to ensure the marinade gets equally deposited to all parts of the whole chicken including the hollow space in the ribs.
6. Marinate for 8 -16 hours.

White Gravy –
1. Add 7 cashew nuts, 4 almonds and 1 cup Poppy seeds in a bowl with water.
2. Heat the bowl in microwave for 2 minutes and let it cool.
3. Remove access water and Add the mix in a blender and blend it to a consistent white paste.
4. Keep the water level minimum , you would need a little for the paste to blend.

Dry roast masala–
1. Dry roast 2 spoons of Cumin seeds, 1 spoon of coriander seed and ½ inch of cinnamon stick.
2. Add them to a grinder.
3. Dry roast 10 pistachio seeds , 7-10 almonds and 3-5 cashew nuts.
4. Add them to the grinder.
5. You can also add raisins here, I do not add them though.
6. Grind them to prepare the roasted masala nuts.

Stuffing Mixture –
1. Boil two eggs and let it cool. Peel the eggs and make some incisions in straight fashion all across their albumin.
2. Take a Pan , pour some oil and bring it to heat.
3. Add a spoon each of Turmeric and Chilli powder.
4. Add the eggs and fry them equally from all sides , make sure you get a good fried layer around the eggs.
5. Add the dry roasted masala nuts from the previous section and cook for 2 minutes until you see eggs getting coated with the masala.
6. Stop the stove and let it dry.
7. Remember you can always try the Mughal Version which used to have Minced Goat in the stuffing mixture too.

Red Gravy –
1. Pour oil in a pan and heat it.
2. Add 1/2 spoon of fennel seeds, fenugreek seeds, mace, nutmeg powder, 2 cloves, 2 cardamom, 1 black cardamom and 1small cinnamon stick and sauté it for a minute.
3. Cut an onion (Medium dices) and add it to the pan.
4. Add 2 Chillis and 1 spoon of ginger garlic paste when the onion turns golden brown.
5. When Oil starts coming out of the mixture , add 1 spoon each of turmeric, cumin, coriander, garam masala and chicken masala. Add a little Kashmiri Chilli powder and salt to taste. Saute for 2 minutes.
6. Add 2 tomatoes and keep cooking until the tomatoes starts to blend in, add some water to deglaze as required.
7. Now stop the stove, let it cool
8. Add this mix into a blender and blend the mix to prepare the Red gravy/sauce.

Chicken Fry/Roast–
1. Take a big wok or vessel and some oil on it, let it heat.
2. Add the chicken into the wok and starts frying the top layer on low flame.
3. Use a spoon to pour the hot oil in parts of the chicken which isn’t immersed on oil.
4. Turn the whole chicken care fully and make sure you have cooked both sides, you should probably cook like 40% of the chicken this way.
5. I generally cook 20% of the chicken this way and them bake the chicken in the oven for 12 minutes at 350 which makes it 60% cooked.
6. Remember it is whole chicken so it might looked cooked from outside but you still need to cook the inside properly.
7. Take the chicken and stuff its inside with the eggs and the masala(dry nuts) you prepared in the section (Stuffing Mixture)

Murg Musallam Final Step
1. This is the final step which integrates the whole dish together.
2. You can use an Insta Pot (I have used one) or use a deep Pressure cooker.
3. Add 3 spoons of Ghee in the vessel and add 2 bay leaves. Use a spoon and spread the ghee to the side surface of the vessel.
4. Now place the chicken into the vessel carefully ensuring the stuffing is intact
5. You might need to fold the legs a bit to place it properly
6. You can also use a thread to tie the chicken, I generally do not do that.
7. Add the White and the red sauce prepared above in the vessel.
8. Add the remaining marinade, and mix the gravy’s together.
9. Check the taste once now for salt and spices and add salt and garam masala as required by your palate.
10. Now pressure cook the Chicken – in Insta pot you should cook for like 18-20 minutes and in a pressure cooker you should cook for 3 whistles.
11. Open the lid and check for readiness.
12. Sprinkle some Kewra water (Optional) and some fresh chopped mint leaves.
13. The chicken should become tender and you should be able to cut out pieces very easily.
14. Serve it hot with Ghee Jeera rice, Peas pulao , Naan or Roti.
15. Please ensure while serving you serve a piece of the Egg and also the Roasted stuff masala which is in the cavity as that would add a different flavor all together to the plate.