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Arun Tilak’s murgh musallam (whole stuffed chicken)

Name: Arun Tilak’s murgh musallam (whole stuffed chicken)
Prep time: 1 h 20 min
Cook time: 1 h 30 min
Total time: 2 h 50 min
Yield: Serves 6-8
Cuisine: Indian recipes
Ingredients: For the chicken; 2 tbsp ginger-garlic paste; 2 tbsp crispy fried onions (ready-made); 2 tbsp cashews, toasted in a dry pan until fragrant; 2 tbsp gram (chickpea) flour; 4 tbsp ghee; 2 tbsp greek yogurt; 1 tsp chilli powder; 1 tsp garam masala; ½ tsp ground mace; ½ tsp ground cardamom; Juice ½ lemon; 1.2-1.5kg whole chicken; 6 medium eggs; For the rice stuffing; 150g basmati rice; 1 tbsp ghee; 2 bay leaves; 1 cinnamon stick; 5 cardamom pods; 1 tsp cumin seeds; For the chicken mince stuffing; 1 tbsp ghee; 50g golden raisins; 80g cashews; 150g chicken mince; 100g crispy fried onions; 1 tbsp ginger-garlic paste; 5cm piece ginger, cut into fine matchsticks; 4 green chillies, finely chopped (optional; put less in if you like)

By: Arun Tilak

Published: 3 Dec 24
Updated: 6 Dec 24

Arun Tilak’s murgh musallam (whole stuffed chicken)

Chef Arun Tilak’s epic murgh musallam (whole stuffed chicken) makes a fabulous festive alternative to turkey. Or serve as the main at another special occasion, such as New Year’s Eve.

Arun says: “We much prefer chicken to turkey in my house, my son especially, and we love to eat traditional Indian food at home, so this is our version of a roast dinner. It’s a fairly simple recipe, yet the dish looks seriously impressive when ready to eat. It’s essentially a biryani inside a chicken! I’ll always remember my son’s look of utter shock (then delight) when he saw the eggs tucked inside the chicken. It really gets people talking around the dinner table, which for me is what Christmas (and life) is all about.”

About the chef Arun Tilak has worked in some of the best restaurants around the world, and joined restaurant group Dishoom in 2012. He is now Dishoom’s executive chef, overseeing more than 500 chefs in restaurants across the UK. Follow Dishoom on Instagram.

Have you tried Dishoom’s gunpowder potatoes yet?

Easy
December 2024

Test kitchen approved

Serves 6-8
Hands-on time 1 hour 20 min, plus 1 hour soaking and at least 2 hours’ marinating. Oven time 1 hour 30 min

Chef Arun Tilak’s epic murgh musallam (whole stuffed chicken) makes a fabulous festive alternative to turkey. Or serve as the main at another special occasion, such as New Year’s Eve.

Have you tried Dishoom’s gunpowder potatoes yet?

Gluten-free

Nutrition: Per serving (for 8)

Calories: 678kcals
Fat: 44g (16g saturated)
Protein: 39g
Carbohydrates: 30g (7.1g sugars)
Fibre: 2.2g
Salt: 0.8g

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Before you start

make ahead Prepare the chicken (up to end of step 2) the night before, then put in the fridge to marinate overnight.

Before you start

make ahead Prepare the chicken (up to end of step 2) the night before, then put in the fridge to marinate overnight.

Ingredients

For the chicken

2 tbsp ginger-garlic paste
2 tbsp crispy fried onions (ready-made)
2 tbsp cashews, toasted in a dry pan until fragrant
2 tbsp gram (chickpea) flour
4 tbsp ghee
2 tbsp greek yogurt
1 tsp chilli powder
1 tsp garam masala
½ tsp ground mace
½ tsp ground cardamom
Juice ½ lemon
1.2-1.5kg whole chicken
6 medium eggs

For the rice stuffing

150g basmati rice
1 tbsp ghee
2 bay leaves
1 cinnamon stick
5 cardamom pods
1 tsp cumin seeds

For the chicken mince stuffing

1 tbsp ghee
50g golden raisins
80g cashews
150g chicken mince
100g crispy fried onions
1 tbsp ginger-garlic paste
5cm piece ginger, cut into fine matchsticks
4 green chillies, finely chopped (optional; put less in if you like)
2 tbsp greek yogurt
1 tsp chilli powder
1 tsp garam masala
½ tsp ground cardamom
½ tsp ground mace
Pinch saffron strands
1 tsp kewra water (optional; see ‘know how’)
1 tsp rosewater (optional)
Juice 1 lemon
3 mint sprigs, chopped
3 coriander sprigs, chopped

To serve

Cooked rice
2 tbsp chopped coriander
2 tbsp chopped mint
Greek yogurt
Salads (optional)

Specialist kit

Butcher’s string

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Method

For the chicken, put the ginger-garlic paste, crispy onions and cashews in a food processor and whizz with a little cold water to a paste. Transfer to a bowl, then mix with the remaining ingredients (except the chicken and eggs) and a pinch of salt.
Using a sharp knife, cut slits across the top of both chicken breasts, then cut a few incisions in the legs too. Rub the marinade all over the chicken, using your hands to work it into every crevice. Put the chicken in the fridge to marinate for at least 2 hours (but ideally overnight).
The next day, wash the rice well, then cover with cold water and set aside to soak for 1 hour. For the chicken mince stuffing, melt the ghee in a wide frying pan over a medium heat, then add the raisins and cashews and fry, stirring regularly, until the cashews are golden. Put half the raisins and half the cashews to one side for later, then put the other halves in a bowl with the rest of the ingredients for the chicken stuffing. Season with salt and mix well. Keep in the fridge until needed.

Drain the rice. Put the remaining ingredients for the rice stuffing in a pan, then pour in 500ml water. Bring to the boil, then add the rice and cook for 7 minutes – it should be around three quarters cooked. Drain and set aside, discarding the whole spices.
Put the eggs in a pan, cover with cold water and bring to the boil. Boil for 7 minutes, then drain and rinse under cool water.
Heat the oven to 200°C/ 180°C fan/gas 6. Line a baking tray with baking paper and put the chicken on it. Start stuffing the chicken. Begin by packing the chicken mince stuffing into the bottom of the cavity, followed by the rice. Finally, peel and slice 1-2 of the eggs and slide them in at the top – how many slices you fit in will depend on the size of your bird (reserve any leftovers to serve).
Tie the chicken legs tightly with butcher’s string to hold the stuffing in place. Roast the chicken for 1 hour 30 minutes or until the juices run clear when you push a skewer into the thickest part of the thigh.
While the chicken roasts, cook your rice to serve, then toss with the reserved cashews and raisins, plus the chopped coriander and mint. Peel and slice the remaining eggs.
To serve, arrange the rice on a platter, sit the chicken on top and untie the legs. Put the slices of egg around the chicken, then serve with plenty of yogurt and, if you like, salads on the side.