Murgh Musalam


Murgh Musalam is a dish created in the subcontinent of India. It is a combination of whole chicken affair infused with the flavors of unique spices. It tastes better when served with rice and boiled eggs.

  • Medium
  • 4 person(s)
  • 45 Min


    • Chicken, whole1 KG
    • Yoghurt½ cup
    • Ginger garlic paste1 tablespoon
    • Kashmiri chilli powder1 tablespoon
    • Saltfor taste
    • Ground cumin1 teaspoon
    • Garam masala1 teaspoon
    • Ground coriander1 teaspoon
    • Red chilli powder1 teaspoon
    • Corn flour2-3 tablespoons
    • Oil1-2 tablespoons
    • Oilfor deep frying
    • Oil5-6 tablespoons
    • Onions, sliced2
    • Cream½ cup
    • Saltto taste
    • Red chili powder1 teaspoon
    • Coriander powder1 teaspoon
    • Garam masala1 teaspoon
    • Water1/4 litre
    • Green chilies3-4
    • Oil3-4 tablespoons
    • Carrot, julienne2
    • Green chili, chopped1
    • Thai red chili, chopped1
    • Royal cumin seeds1 teaspoon
    • Rice , boiled½ kg
    • Chicken powder1 teaspoon
    • Chili garlic powder1 teaspoon
    • Onion powder1 teaspoon
    • Chili flakes1 teaspoon
    • Pimento, diced1 cup
    • Eggs, boiledfor garnish


  • For the chicken: Make vertical cuts in the whole chicken.
  • For Marinade: In a bowl combine yoghurt with ginger garlic paste, Kashmiri chilli powder, salt, ground cumin, garam masala, ground coriander, red chilli powder and mix well.
  • Now add the corn flour, oil and mix well.
  • Add the chicken in the marinade, rub all the marinade on the chicken until it is well coated; marinate for 1 hour.
  • Heat the oil in a wok, add the marinated chicken, and deep fry for 6 minutes per side. Then keep it aside.
  • For gravy: Heat the oil in a large pot, sauté onions until they turn brown.
  • Add the cream and mix well.
  • Now add the salt, red chili powder, ground coriander, garam masala and stir well.
  • Add the water and bring it to a boil.
  • Add the cooked chicken, green chilies in the gravy stir gently, cover the lid, steam for 05 - 10 minutes and set it aside.
  • For the rice: Heat the oil in a large pot and sauté julienne carrots.
  • Add the chopped green chillies, Thai red chilli and royal cumin seeds and mix.
  • Add the cooked rice and mix well with a spoon.
  • Add the chicken powder, chilli garlic powder, onion powder, chilli flakes, diced pimento, mix well. Cover the lid and steam for 05 - 10 minutes. After its done serve with naan.
  • Enjoy! Please give us your feedback in the comments below.
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