Murgh musallam

Murgh musallam is a traditional chicken dish originating from the Mughal era. The dish is prepared with a whole chicken that's stuffed with eggs and slow-cooked in a rich gravy. The chicken is marinated in a combination of lemon juice, salt, and chili powder. Hard-boiled eggs are mixed with sautéed onions, ginger-garlic paste, garam masala, chili powder, coriander, and mint, then stuffed in the cavity of the chicken. Once stuffed, the chicken is roasted in a gravy consisting of onions, tomatoes, ginger, garlic, turmeric, cumin, garam masala, dahi, saffron, coriander, cinnamon, cardamom, and oil. Murgh musallam is served on a platter, with the gravy poured over the chicken. It's recommended to garnish the dish with slivered almonds and accompany it with rice on the side.