Murgh Musallam Using Makhani Gravy 

Adapted for boneless or semi-boneless portions in QSR settings

Ingredients (Serves 2–3 portions or 1 whole chicken dish)

🔸 For Chicken Marination:

• Chicken (whole leg or half chicken or boneless thigh) – 300–400 g

• Hung curd – 2 tbsp

• Ginger-garlic paste – 1 tsp

• Red chili powder – ½ tsp

• Turmeric – 1 pinch

• Garam masala – ¼ tsp

• Lemon juice – 1 tsp

• Salt – to taste

• Mustard oil – 1 tsp

🔸 For Stuffing (Optional, Traditional Style):

• Boiled egg – 1 (sliced or whole)

• Crumbled paneer – 2 tbsp

• Dry fruits – 1 tbsp (chopped almonds, raisins)

• Saffron milk – 1 tsp (optional)

🔸 For the Gravy:

• Ready Makhani Gravy – 300 g

• Butter – 1 tbsp

• Oil – 1 tsp

• Fresh cream – 2 tbsp

• Kasuri methi – ½ tsp

• Garam masala – ¼ tsp

• Kewra water – 3–4 drops (optional, for royal aroma)

• Saffron milk – 1 tsp (optional)

• Water – 80–100 ml

• Salt – to taste

Optional Garnish:

• Slivered almonds

• Cream swirl

• Fried onion

• Edible silver leaf (for fine dine/QSR premium plate)

🔥 Step-by-Step Process

Step 1: Marinate & Cook Chicken

1. Mix all marination ingredients into a thick paste.

2. Apply generously over chicken, including under skin or in slits if using bone-in.

3. Marinate for at least 1 hour (overnight for best result).

4. Roast, grill, or shallow fry the chicken until browned and 90% cooked.

   • For QSR: Pre-cook in tandoor, grill plate, or combi oven for consistency.

Step 2: (Optional) Prepare Stuffing

1. Mix crumbled paneer, chopped dry fruits, saffron milk, and egg slices.

2. If using whole chicken, stuff the cavity before roasting.
   (Skip this step in QSR version for boneless portions.)

Step 3: Prepare Gravy

1. In a pan, heat 1 tbsp butter + 1 tsp oil.

2. Add 300 g ready makhani gravy and sauté gently for 2–3 minutes.

3. Add 80–100 ml water to adjust consistency.

4. Add kasuri methi, garam masala, saffron milk, and cream.

5. Stir well and simmer on low flame for 2 minutes.

6. Add a few drops of kewra water at the end for aroma (optional).

Step 4: Combine & Simmer

1. Place the pre-cooked chicken in the simmering gravy.

2. Baste it well with the rich sauce.

3. Cover and cook on low flame for 5–7 minutes or until chicken is fully cooked and gravy clings to it.

🍽️ Final Plating

• Plate in a wide dish or shallow bowl.

• Spoon gravy generously over the chicken.

• Garnish with almond slivers, fried onion, cream swirl, and optionally a touch of silver leaf.

• Serve with butter naan, roomali roti, or saffron rice.