Murgh Musallam

Ingredients:
For marination-

• 1 kg whole chicken
• 150 gm oil 
• 6 tablespoon curd
• 3 tablespoon lemon juice
• 1 tablespoon poppy seed paste(khas khas)
• 1 teaspoon roasted cumin powder
• 1 teaspoon red chili powder
• 1 tablespoon almond paste
• 1/4 teaspoon nutmeg and mace powder or paste(jaiphal and jawetri)
• 1/2 teaspoon green cardamom powder.
• 1/2 teaspoon saffron or orange food color(optional)
• 1 teaspoon garam masala
• 1 tablespoon chaat masala
• 1 tablespoon ginger garlic paste
• 1 teaspoon green chili paste(optional)
• 1 teaspoon salt.

For filling-

• 2 hard boiled eggs
• 1 tablespoon resins
• 1 tablespoon fried cashews
• 2 tablespoon fried onion 
• 1/2 cup boiled rice(optional)
• 1 tablespoon musallam's gravy.(see the directions)
• Salt to taste.

For gravy-

• 1 medium size chopped onion.
• 2 tablespoon ginger garlic paste.
• 1 teaspoon garam masala.
• 1/2 teaspoon red chili.
• Salt to taste.

Directions:

For marination-

1. Remove the head and skin from a chicken.
2. Wash thoroughly and pat dry..
3. Make cuts on chicken with knife
4. In a large bowl add all ingredients except oil.
5. Mix it well.
6. Marinate chicken in this mixture about 6-8 hours.Over night is best.

For filling-

1. Mix all ingredients in a bowl.
2. Keep it aside.

For gravy-

1. Heat oil in a large deep pan.
2. On medium heat fry marinated chicken for 6-7 minutes on each side.
3. Remove from the oil and place on a plate.
4. Stuff with above mixture(egg mixture).
5. Fry chopped onion to the same pan until golden brown.
6. Add all ingredients and fry gravy for 4-5 minutes on low heat.
7. Now add stuffed chicken into gravy.
8. Put on the lid for 5 minutes on medium heat or till the chicken is soft.
9. Serve with Zafrani pulao or whatever you like.