Murgh Mussallam Recipe

Name: Murgh Mussallam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (300 g) frozen chopped spinach, thawed; 1/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product, divided; 1 tsp. garam masala, divided; 3/4 tsp. red chili powder or cayenne pepper, divided; 2 large boneless skinless chicken breasts (1 lb./450 g); 2 Tbsp. plain low fat yogurt; 1/4 cup water; 1/2 tsp. each ground coriander, ground cumin, and dried fenugreek leaves; 1/4 tsp. saffron threads; 2 Tbsp. chopped fresh coriander (cilantro)

Servings: persons

1
Heat oven to 350 degrees F.
2
Add spinach to 1 cup boiling water in saucepan; cook 2 min.
3
or until spinach is cooked, stirring frequently.
4
Drain in colander; press out excess liquid.
5
Transfer spinach to medium bowl.
6
Add 2 Tbsp.
7
cream cheese product and 1/4 tsp.
8
each garam masala and chili powder; mix well.
9
Make long horizontal cut in thickest side of each chicken breast, being careful to not cut through to opposite side.
10
Open up each breast; place, cut-side up, on work surface.
11
Spread with spinach mixture; roll up, starting at one long side of each.
12
Place, seam-sides down, in 8-inch square baking dish sprayed with cooking spray.
13
Spray lightly with additional cooking spray; sprinkle evenly with 1/4 tsp.
14
each of the remaining garam masala and chili powder.
15
Mix remaining cream cheese, seasonings, yogurt, water and saffron until blended; spoon over chicken.
16
Bake 30 min.
17
or until chicken is done (170 degrees F), basting occasionally with sauce in bottom of dish.
18
Transfer chicken to cutting board, reserving sauce in dish.
19
Cut chicken crosswise into spirals; place on platter.
20
Spoon sauce over chicken.
21
Top with fresh coriander.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. (300 g) frozen chopped spinach, thawed, 1/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product, divided, 1 tsp. garam masala, divided, 3/4 tsp. red chili powder or cayenne pepper, divided, and more.

Yes, Murgh Mussallam falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Murgh Mussallam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions