Murg Masallam

  Chicken Recipe, Main Dish

Murgh Musallam is a special chicken dish in India and Pakistan, Murgh Musallam means ‘whole chicken’, therefore it stands to reason that the recipe calls for a full chicken to be marinade in a variety of spices and then cooked.

Murg Masallam- Recipelia

Main IngredientsChicken, Lemon juice
Saffron, Ginger paste
CourseMain Course
Servings4 People

Prep Time

20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Course: Main Course Cuisine: Indian Servings: 4 People


For Brining Chicken for Murg Musallam
1 piece whole chicken : skinless chicken
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon kewra water
1 teaspoon saffron

For Marinating Chicken for Murg Musallam

3/4 cup whisked curd
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1 tablespoon Kashmiri red chili powder
1/2 teaspoon green cardamom powder
1 tablespoon green chili paste
1 tablespoon coriander chutney
1 tablespoon cumin powder
1 tablespoon coriander powder
Dry Fruit paste for Murg Musallam Gravy
1 piece chopped onion large size, finely chopped
1/2 cup water
1/2 cup almond
1 cup lukewarm water
1/2 cup cashew nut
1/3 cup poppy seeds

For the Murg Musallam Filling

150 grams minced mutton or minced chicken
2 pieces hard-boiled egg
2 tablespoon oil
1 piece onion medium size, finely chopped
2 tablespoon almond blanched and chopped
2 tablespoon chopped pistachio
2 tablespoon chopped cashew nut
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
salt to taste
1/2 cup tomato puree peeled & sliced
1/2 teaspoon garam masala powder
1/4 teaspoon cumin powder
1/2 teaspoon coriander powder
2-3 pieces green chilies
1 tablespoon chopped fresh coriander leaves
1 teaspoon lemon juice

For frying Chicken to Make Murgh Musallam

1/2 cup oil
kitchen twine as required
For the Murg Musallam Gravy
4-5 tablespoon oil
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1 cup tomato puree
1.5 teaspoon Kashmiri red chili powder
1 teaspoon fennel seeds
1 tablespoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon green cardamom powder
salt to taste
1 teaspoon garam masala powder
1 cup whisked curd
1 teaspoon tandoori masala
1 tablespoon dry fenugreek leaves
2 tablespoon fresh cream
2 tablespoon khoa


Brine Chicken for Murgh Musallam

Remove the internal organs from the whole chicken. Wash the chicken from outside and clean the internal cavity of whole chicken thoroughly with water.
Make deep incisions with a sharp knife on the chicken breast, legs, and thighs. This will help in even cooking of chicken from all sides.
Take a large bowl and well mix 1 tablespoon lemon juice and 1 teaspoon salt. Now dip the chicken in this mixture and rub the mixture evenly on the internal cavity and external incisions of the body.
Now take a small bowl and mix 1 teaspoon saffron in tablespoon kewra water. Now apply this mixture evenly on the internal cavity and external incisions of the body. This process adds a nice aroma and beautiful color to the recipe. Now keep it for 4-5 hours in the refrigerator so that the chicken absorbs the flavor of saffron and kewra water nicely.

Marinate chicken for Murgh Musallam

Now in a bowl take 3/4 cup whisked curd and to it add ginger paste, garlic paste, Kashmiri red chili powder, green cardamom powder, green chili paste, coriander chutney, cumin powder, coriander powder and mix well.
Now rub this spice mixture on the chicken surface and cavity and marinate for at least 30-45 minutes.

How to make Murgh Musallam Stuffing

Heat the oil in a saucepan to fry the onion until translucent, then add blanch and chopped almond, chopped cashew nut, chopped pistachio and fry for a minute on high flame.
Now add the spices – ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, green chilies, and salt to taste and again fry till oil starts separating from spices.
Now add 2 boiled eggs into the spices. Rotate the egg’s from all the sides in the spices so that the eggs get fried from all the sides and also the color of eggs gets improved. After the eggs get fried from all the sides remove the eggs from the spice mix and keep aside for later use in filling.
Add tomato puree to this spice mix then minced mutton or minced chicken (as per your choice). Mix well and fry for 4-5 minutes. Then add the garam masala powder and lemon juices to it mix well and cook for another 1-2 minutes. Remove it from heat because we do not needfully cook minced meat. It will get cooked inside the chicken during a slow cooking process.

Prepare Dry Fruit paste for Murg Musallam Gravy

Take half cup water in a non-stick pan and put finely chopped onion into it and let it boil for 2-3 minutes in low flame.Now put almonds in 1 cup lukewarm water for 5 minutes. After 5 minutes remove the almonds from the water and remove the skin from it.
Heat a non-stick pan over low heat and roast the cashew nut, peeled almond, poppy seeds for 1-2 minutes
Now put roasted cashew nut, almond and poppy seeds in a blender jar along with boiled onions. Blend it into a coarse paste. Keep it aside, we will use it during the preparation of Murgh Musallam gravy.

Fry Chicken to Make Murgh Musallam

Now heat 1 cup oil in a deep nonstick pan over a high flame. When the oil starts to smoking, gently shift the marinated whole chicken into the oil and let the chicken stew fry till its skin gets golden brown. It takes 1-2 minutes. Rotate the chicken in oil and stew fry from all the sides, till the skin of the chicken turns golden brown from all the sides
Take some hot oil in a spoon from the pan and put it inside of the chicken cavity too so that the chicken gets fry from inside too.
Frying chicken at this stage lets the chicken gets cooked 60-70 percent. This helps in easy and fast cooking at home and reduces the time of slow cooking at the last state of Murgh Musallam preparation.
Remove the fried whole chicken from oil and let it cool down a bit. Then stuff the cooked minced meat along with fried boiled eggs tightly in the cavity of the chicken. After tightly filling the cavity tie the legs of the chicken with kitchen twine.

How to make Murgh Musallam

In the same oil in which we have cooked chicken earlier add half tablespoon ginger paste, half tablespoon garlic paste, sauté for a minute. Then add tomato puree, Kashmiri red chili powder, fennel seeds, coriander powder, cumin powder, green cardamom powder, and salt to taste mix well and fry the spices on high flame till oil separates.
Now add leftover marinating spices with previously prepared dry fruit paste and again fry till the mix starts boiling and oil starts separating again.
Now add the garam masala powder and whisked curd again mix well and cook over a high flame. Now add tandoori masala and sprinkle rusted fenugreek leaves crushed between palms again mix well and cook for 1-2 minutes.
Further, add fresh cream and khoa then mix well again cook for a minute. Then put the fried stuffed chicken with breast portion of chicken touching the base of the pan. Since the breast part has the most of the flesh in it thus it takes time to cook.
Now pour some gravy on the stuffed chicken top and let it cook covered on low flame for around 20 minutes. Open the cover after every 4-5 minutes – lift the chicken little bit and rotate the chicken in the gravy and also pour some gravy over the chicken. This process helps in even cooking chicken from all sides.
After 20 minutes turn the chicken upside down. Again pour some gravy over the chicken top and cook covered for 10 minutes rotating the chicken after 4-5 minutes in between.

For Garnishing

Switch off the gas. On a plate put the chicken and pour the gravy over it. Garnish it with fresh coriander leaves and lemon piece. Your Murgh Musallam is ready to serve hot.
Serve hot with Kaju Rice.