Murgh musallam definitely qualifies as a holiday-worthy dish. It’s perfect for a special occasion or a dinner party and guess what? Absolutely no one will know how easy it is to make (unless they read my blog… but don’t worry, you can totally pretend like we don’t know each other if you want).
What is murgh musallam? How is this recipe easier to make in an IP?
Murgh means “chicken,” and musallam means “whole,” so murgh musallam literally translates to “chicken whole,” which, um, turned around is obviously “whole chicken.” You get it. This is a dish that was created in imperial kitchens during India’s Mughal era. Mughlai dishes are such a treat because they’re so rich and decadent (see also: chicken korma, egg korma, shami kebab). Murgh musallam is typically marinated in a paste made up of yogurt, spices, nuts, white poppy seeds, and caramelized onions. We’re making the marinade much simpler by using my pre-made onion masala. To make this chicken, you mix a bunch of ingredients to form a marinade, and then you spread that all over the chicken and let it marinate overnight. After that, you cook the chicken in an instant pot, quickly broil the whole chicken (for appearances) and then reduce the gravy at the bottom of the pot. You can make it as thick as you’d like and spread it over the chicken for more flavor: If you’re wondering how to make this dish in an oven and without the onion masala, I have a recipe for oven-roasted murgh musallam in my first ebook. But the recipe I’m sharing here on the blog with you today is much simpler and faster and honestly just as good. Serve this chicken with plain basmati rice, jeera rice, or pea pulao. This would be a great main dish for a holiday or a birthday or, heck, a random Wednesday night (it’s easy, so why not, lol). Enjoy! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
