Go Back
Murgh Musallam

Steps For Making Murgh Musallam At Home

Asha Dadwal
Murgh Musallam is a shahi Mughlai chicken recipes. It's cooking time a little bit higher than other recipes but the taste is too good. When you invite your friends, family or well-wishers then you must cook this recipe.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Marination 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 1138 kcal

Equipment

  • Large pan
  • Large Pot

Ingredients
  

For Marination

  • 800-900 gm Whole Chicken (cleaned)
  • 2 tbsp Lemon
  • 2 tbsp Ginger Garlic Paste
  • 2 tbsp Hung Curd
  • 1 tbsp Green Chili Paste
  • 1 tbsp Coriander Powder
  • ½ tbsp Cumin Powder
  • ½ tbsp Black Pepper Powder
  • 1 tbsp Red Chili Powder
  • ¼ tbsp Turmeric Powder
  • Salt To Taste

For Stuffing

  • 2 tbsp Oil
  • 1 Medium Onion (chopped)
  • 1 tbsp Ginger Garlic Paste
  • 150 gm Chicken Mince
  • ½ tsp Red Chili Powder
  • ½ tsp Garam Masala Powder
  • 1 tbsp Coriander Leaves (chopped)
  • Salt To Taste
  • 2-3 Boiled Eggs

For Gravy

  • ½ Cup Ghee
  • 2 Cinnamon Sticks
  • 2 Bay Leaves
  • 2-3 Green Cardamom
  • 1-2 tbsp Cumin (Shahi Jeera)
  • 2 Medium Onions (fined chopped)
  • 2 tbsp Ginger Garlic Paste
  • ½ tbsp Turmeric Powder
  • ½ tbsp Red Chili Powder
  • ½ tbsp Coriander Powder
  • ½ tbsp Garam Masala Powder
  • 2 Medium Tomatoes (fined chopped)
  • ½ Cup Roasted Almonds & Cashews Paste
  • 1 Cup Beaten Yoghurt
  • Salt To Taste
  • Water (as required)

Instructions
 

For Marination

  • Take a whole chicken and make gashes on it.
  • In a bowl add all marination ingredient that mentions above and mix it. Make a thick paste.
  • Now apply marination on the chicken and keep it in the fridge for minimum one-hour marination.
  • After marination shallow fries your chicken from all sides. In this step, we cooked chicken for outside approx 30% and other cooked in gravy.

For Stuffing

  • In a pan add oil, onion, salt, and saute the onion till they are slightly colored.
  • Now add ginger garlic paste and cook till their raw flavor gone.
  • Add coriander leaves and saute it. Now add chicken minces, red chili powder, garam masala powder and cook it.
  • Now stuff this stuffing with boiled egg into fried chicken and tie the chicken legs with the help of thread. And keep it aside.

For Gravy

  • In a pot add ghee, cinnamon stick, bay leaves, green cardamom, cumin (shahi jeera), and saute it.
  • Add onion, salt, and saute the onion till they are slightly colored.
  • Now add ginger garlic paste and cook till their raw flavor gone.
  • Then add red chili powder, garam masala powder, coriander powder, turmeric powder, and give a quick stir.
  • Add tomatoes and cook it till tomatoes are totally mashed up.
  • Now add beaten yogurt and continuously stir until it's a boil.
  • Now when it releases the oil then add roasted almond & cashew paste and stir it for a minute.
  • Take the chicken with the breast towards facing down and put the chicken into the pot. And Water as required.
  • Now cook it on the low flame for approx 30 minutes or till chicken cooked.

Technique

  • Now for mix the gravy we need to rotate the chicken for clockwise or anti-clockwise.
  • We can't do that rotation continually for 30 minutes so we are going to put the lid on and every three minutes just open the lid and rotate it.
  • This chicken cooks on a slow flame for about 20 minutes from the breast side and then turn the chicken upside and then cook for another 10 minutes.
  • Another thing that we are going to do is just take the gravy and pour it on top.

Notes

  • Make gashes on chicken so it will easily cook and all the spices will go to the inside.
  • Take a small size of chicken because it will easily cook.
  • The vessel you used it should be sufficiently large from the chicken so it will easily cook.
  • You will also use Chironji paste to replace almond and cashew paste.