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A beloved Indian chicken preparation, Murgh Musallam combines aromatic spices with juicy, tender meat for maximum flavor. This high protein dish is a family favorite that supports healthy eating and calorie-conscious meal plans.
Mix Greek yogurt, half of the lemon juice, 1 tsp garam masala, 1 tsp coriander powder, 0.5 tsp cumin, 0.5 tsp turmeric, 1 tsp salt, and half the ginger into a marinade. Coat the cleaned whole chicken thoroughly, cover, and refrigerate for at least 2 hours (overnight preferred).
Preheat oven to 375°F (190°C). Meanwhile, puree onion, tomato, garlic, remaining ginger, and soaked cashews until smooth.
Heat oil in a large oven-safe pot on medium. Add whole cloves and bay leaves, sauté until fragrant. Add the onion-tomato-cashew paste and cook on medium-high for 10-12 minutes, stirring often, until oil separates.
Mix in remaining garam masala, coriander, cumin, turmeric, chili powder, salt, and pepper. Cook for 2 minutes. Add marinated chicken and sear on all sides for 5 minutes to lock in juices.
Pour remaining lemon juice over chicken. Cover the pot with foil or a tight lid, and transfer to oven. Roast at 375°F for 50–60 minutes, basting with pan sauce every 20 minutes for moistness.
Check that chicken is cooked through (juices run clear, temp 165°F near the thigh). Let rest 10 minutes, garnish with cilantro, and serve with remaining sauce.
