Rules NOT to follow about MURG MUSALLAM RECIPE !

viaindiankitchen - Murg Musallam


Murgh Musallam a Mughlai dish originating from the Indian subcontinent. The specialty of Murg Mussallam is that the whole chick is marinated with seasoned aromatic spices and stuffed with boiled eggs. Murg Musallam is an all-time favorite dish within the country and finds a makeable place in menus across restaurants.


Chicken - 1 whole
Basmati Rice - 1 cup
Garlic - 6 cloves crushed
Ginger - 2 tablespoons grated
Curd /yogurt - 1 cup
Lime juice - 1 tablespoon
Peas - 1/2 cup
Bay leaves - 4 no's
Ghee/Butter - 1 cup
Onions - 2 no's chopped
Tomatoes - 4 no's sliced
Hot water - 2 cups
Coriander leaves - A bunch
Garam masala powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Cloves (Laung) - 4 no's
Black pepper  - 1/2 teaspoon
Brown cardamom - 1 no's
Red chili powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Saffron  - 4 strands
Salt To Taste

Preparation Method:

Mix 3 cloves of  crushed garlic with 1 tablespoon ginger, 1/2 teaspoon of garam masala, salt to taste, 1/2 a teaspoon of turmeric, 1/2 cup of curd, and the lemon juice and mix to paste.

Make small cuts in the chicken flesh and rub the paste all over and in the cavity and keep aside for 2 hours, so that it is well marinated.

Half cook the rice with peas, remaining crushed garlic, 2 cloves (Laung), peppercorns,  salt, brown cardamom and 2 bay leaves.

Heat the ghee/butter in pan and fry the chicken until brown all over, drain the chicken.

In another pan fry half onions in the remaining ghee/butter with 2 bay leaves, remaining 2 cloves and green cardamoms, until golden.

To it add the remaining turmeric and chilli powder.

Then add the paste made by grinding together with the coriander, cumin seeds, remaining onion, and grated ginger.

Cook, stirring, for 5-10 minutes, until the ghee/butter starts to separate then add the remaining curd, tomato and salt.

Add the chicken to the pan and baste with the spice mixture. Pour over 1 cup of water over and cook in a moderately hot oven (200 degrees centigrade) for 1 hour.

Steep the saffron in the remaining garam masala powder and coriander leaves before serving Murg Musallam.

The Murg Musallam is ready !!

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