Instant Pot Whole Chicken or Murg Musallam Recipe

Whole chicken made in the Instant Pot, pressure cooked for just 15 minutes…

Murg Musallam is a popular Mughlai dish, whole chicken cooked in ground almond and poppy seeds gravy. Saffron is added to the gravy, makes this dish extremely scrumptious.  This is a rich, flavorful and delicious whole chicken recipe.

I’d posted the recipe for making Murg Musallam over stove top on a wide pan, in this one I’ve stuffed the whole chicken with eggs.

Recipe, click here.

I made this recipe in the Instant Pot, skipped stuffing the whole chicken with eggs though. Cooked in poultry mode for 15 minutes at high pressure. The chicken was perfectly cooked and tasted very flavorful.

Cooking Video:

 

Instant Pot Whole Chicken or Murg Musallam Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
For marinating Whole chicken
  • Whole chicken- 1 lb or 2 kg
  • Kashmiri Red Chili powder- 1½ tbsp
  • Salt- 1 tsp
  • Water- 2 tbsp
  • Lemon juice- juice from half lemon
For making paste
  • Almonds- 20
  • Poppy seeds- 1 tbsp
  • Cumin seeds- 1 tsp
  • Water- ¼ cup
For making Gravy
  • Oil- 2 tbsp
  • Whole cardamom- 2
  • Whole cinnamon- 2 inch slice
  • Dried Bay leaves- 2
  • Onion, minced- 2
  • Ginger-garlic paste- 1 tbsp
  • Tomatoes, chopped- 2
  • Turmeric powder- ¼ tsp
  • Chili powder- 1 tsp
  • Cumin powder- ½ tsp
  • Coriander powder- 1 tsp
  • Salt- ½ tsp
  • Yogurt, beaten- 1 cup
  • Saffron strands- 2 pinches
  • Cilantro, chopped- 2 handfuls
Instructions
  1. Drizzle 3 tbsp lemon juice over the whole chicken, rinse it thoroughly under running water.
  2. Pat dry with kitchen paper towel.
  3. In a small bowl, combine Kashmiri Chili powder, salt along with 1½ tbsp water and lemon juice. Spread this all over the whole chicken and keep aside the chicken.
  4. Soak whole almonds in hot water for 5 minutes or add ¼ cup water to the whole almonds and microwave for a minute. Peel off the skin.
  5. Into a blender- add almonds, poppy seeds, cumin seeds and water, grind to a smooth paste. Keep aside.
Cooking whole chicken
  1. Turn on the Instant Pot. Click Saute- More temperature. Let display turn to HOT.
  2. Add oil. Add whole cardamom, cinnamon and bay leaves. Saute for a few seconds.
  3. Add the minced onions, season with ½ tsp salt and saute for a minute.
  4. Add ginger-garlic paste and saute for a minute.
  5. Add tomatoes, saute for a minute.
  6. Add chili powder, turmeric powder, cumin powder, coriander powder, combine well.
  7. Add the ground almond/poppyseed/cumin seeds mixture, combine well and cook for a minute.
  8. Beat the yogurt well in a bowl using a whisk. This way yogurt won't curdle while cooking.
  9. Add the yogurt to the pot, combine well.
  10. Add the saffron strands, combine well.
  11. Taste the gravy, if needed add more salt.
  12. Place the marinated whole chicken over the gravy. Pour some gravy over the chicken.
  13. Close the lid, turn the knob to Sealing.
  14. Cancel Saute by clicking on Cancel.
  15. Click on Poultry button- high pressure. Set timer to 15 minutes.
  16. After 15 minutes, do a quick pressure release.
  17. Open the lid, combine the gravy well, garnish with chopped cilantro.
  18. Place the whole chicken on a platter, pour the gravy over the chicken.
  19. Serve along with roti, naan, chapati, plain basmati rice or fried rice. It's yummylicious.

 

 

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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