Stuffed and Baked Murg Mussallam


by: Flavours Unlimited

Stuffed and Baked Murg Mussallam cooked in tandoor and then cooked in clay pot


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serves: 7-8

Ingredients for the marinate:

1 whole chicken

200 grams curd

4 tbsp tandoori masala

3 Juice of lime

4 tbsp ginger garlic paste

1 tsp red chilli powder + 1 tsp kashmiri red chilli (for coloring)

1 tsp turmeric powder

Salt to taste

2 tbsp olive oil

For the Stuffing:

3 big onions chopped

1/2 cup chopped almonds

1/2 cup chopped pistachio

1 tbsp cooking oil

Nutrition Facts
Stuffed and Baked Murg Mussallam

Servings Per Recipe: 7

Amount per Serving

Calories: 299

  • Total Fat: 17.6 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 47.2 mg
  • Sodium: 212.1 mg
  • Total Carbs: 14.8 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 4.8 g
  • Protein: 23.2 g

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1.  For the chicken :

2.  Make Deep cuts in the chicken. Mix the above ingredients together. Rub the chicken nicely with all other ingredients and marinate for 2 hours in refrigerator.

3.  Tie the legs of Chicken and Roast till it is half done. Spray oil in between if needed.

4.  For the Stuffing :

5.  Heat oil in a pan. Cook onions till it turns pink. Add almonds and pistachio. Mix together. Keep Aside

6.  For the gravy:

7.  Make puree of 4 tomatoes and mix it with the left over marinate.Add 1 tbsp garam masala powder roasted for few minutes

8.  Pour the puree mix in a deep pot.

9.  Open the legs of chicken and stuff with onion dry fruit mixture.

10.  Put the chicken in the marinade back with legs up. Cover and cook for 10 minutes more.

11.  Serve with rice/naan/ roti/chappati

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