Murgh Musallam

Murgh musallam
Course Main course
Place of origin Indian Subcontinent
Serving temperature Hot
Main ingredients Chicken, tomato, egg, ginger, onion
Cookbook: Murgh musallam  Media: Murgh musallam

Murgh Musallam (Masala roasted chicken) is a Mughlai dish.[1]


Murgh Musallam literally means whole chicken. The dish was popular among the royal Mughal families of Awadh now state of Uttar Pradesh in India. It also means well done. Ibn Battuta described Murgh Musallam as a favourite dish of Muhammad bin Tughluq.[2] The dish was also served in the Delhi Sultanate.[3]

Serves: 4-5


   For Marination
   600 gms - Chicken
   1 tbsp - Ginger-Garlic Paste
   1 tbsp - Lemon Juice
   2 tsp - Red Chili Powder
   1/4 tsp - Pepper Powder
   1/2 tsp - Turmeric Powder
   1/2 tsp - Salt
   For Roast and Grind
   1 tbsp - Coriander Seeds
   1 tsp - Cumin Seeds
   2 inch - Cinnamon
   2 - Green Cardamom
   4 - Cloves/Lung
   1/4 tsp - Grated Nutmeg/Jayaphala
   1 Medium - Mace/Javitri
   1 - Black Cardamom/Moti Elachi
   For Curry
   8 - Almonds
   10 - Cashews or 1 tbsp poppy seeds
   2 Large - Onion (or 2 cups chopped)
   1 Large - Tomato
   4 - Slit Green Chilies
   4 tbsp - Oil or Ghee
   2 tsp - Ginger-Garlic Paste
   1 tsp - Red Chili Powder (use more if required)
   2 tbsp - Chopped Mint Leaves
   2-3 Cups - Water
   To Taste - Salt



   Cut chicken into bite size pieces wash well and marinate with all the ingredients listed under 'For Marination' and marinate for 30 mins or you can maarinate for 3-4 hours too. Also Soak almonds, cashewnuts for 10-15mins, peel almonds and grind both into smooth paste using 1-2 tbsp water if required, keep aside.
   Meanwhile dry roast all the ingredients listed under 'For Roast and Grind' until light brown or aromatic, allow to cool and grind into powder, I kept slightly coarse, not much though.
   Also peel and roughly chop onion, heat 2-3 tsp oil in a pan or wok add onion pieces and saute until golden brown, allow to cool and grind into paste, try not to add water. Chop tomato and make puree too.
   Heat oil or ghee in a pan or wok add onion paste, green chili, ginger-garlic paste and saute until onion paste leaves oil. Add marinated chicken pieces mix well, cover and cook for 5-6 mins in medium to slow flame, stir in intervals.
   Add red chili powder, prepared spiced powder, tomato puree and mix well, cover and cook until oil starts to floats on top with stirring intervals. Add water and cook for 3-4 mins in medium flame.
   Now add almond, cashewnut paste, chopped mint leaves, salt, mix everything well and cook until gravy becomes thick and oil starts to float. Add coriander leaves, mix well and off flame.


  1. Singh, Prerna. "Masala roasted chicken (Murg Musallam)". The Guardian. External link in |website= (help)
  2. Tirmizi, Bisma. "Food Stories: Murgh Musallam". DAWN. External link in |website= (help)
  3. Pargal, Sharda (1 January 2001). The Chicken Cookbook. Penguin UK. p. 302. ISBN 9789351181514.
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