Murgh Musallam

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To make Murgh Musallam, marinate a whole chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt for at least an hour. Prepare a rich masala by sautéing onions, tomatoes, cashew paste, and a blend of spices like cumin, coriander, and garam masala in ghee. Stuff the marinated chicken with boiled eggs and cooked rice or nuts, then roast it in the masala, basting frequently with the gravy. Simmer until the chicken is tender and fully cooked.Garnish with fresh coriander and serve with naan or steamed rice.

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