Murgh Musallam

Murgh Musallam

Murg Musallam Recipe

Prep: 30 mts, Cooking Time: 25-30 mts

Serves 5-6 persons

Cuisine: Mughalai


  • 1 kg chicken, washed and cut into medium sized pieces
  • 2 large onions, sliced
  • 4 garlic cloves, sliced
  • 2 large tomatoes, pureed
  • 1/2 tsp red chilli pwd
  • fresh coriander leaves for garnish
  • salt to taste
  • 10 almonds, soak in warm water, remove skin and make paste
  • 2 1/2 tbsps oil

Dry roast on low flame for 3 mts:

  • 1/2 tsp pepper corns
  • 1/2 tsp cumin seeds
  • 1 1/2 tsps coriander seeds
  • 1″ cinnamon
  • 4 cloves
  • 2 elaichi/cardamom

For Marinade:

  • 1 1/4 tsp ginger garlic paste
  • 1/2 tsp green chilli paste
  • 3/4 cup curd/yogurt
  • 1/2 tsp red chilli pwd
  • 1/4 tsp turmeric pwd


  1. Marinate chicken with the ingredients called for ‘marinade’ for 1/2 hr. Meanwhile make other preparations.
  2. Heat a tbsp of oil in a vessel, add garlic and sliced onions and saute for 6-7 mts till they turn brown. Remove and keep aside. Once cool, make a fine paste of the sauteed onions, garlic and dry roasted ingredients, by adding a little water (approx 4-5 tbsps). Keep aside.
  3. Heat a tbsp of oil in the same cooking vessel, add the chicken pieces (keep aside the marinade) and roast them for 6-7 mts till they are lightly browned. Remove and keep aside.
  4. In the same vessel, drizzle some oil, add the ground paste and saute for 3 mts. Add salt and red chilli pwd and combine. Add the tomato puree and cook for 4 mts.
  5. Add the chicken pieces, marinade, almond paste and 1/2 cup water and combine well. Cook on low to medium flame till the chicken turns soft with a thick gravy.
  6. Turn off heat and garnish with fresh coriander leaves. Serve hot with white rice, biryani or rotis.