Murg Musallam Recipe
Brace yourself—Murg Musallam is not your average chicken curry. It’s royal, it’s rich, and it screams “I have arrived.” This dish is whole chicken, bathed in an opulent blend of yogurt, nuts, and aromatic spices, then slow-cooked to perfection. It’s what Mughal emperors feasted on while plotting world domination. The gravy is thick, creamy, and unapologetically indulgent. The flavors are deep, layered, and meant to impress. If you’re looking for a showstopper dish that guarantees applause, gasps, and possibly marriage proposals, this is it. Serve it with naan or pulao and feel like royalty.
Murg Musallam Recipe
A whole chicken marinated in rich spices, slow-cooked in a luxurious gravy, and bursting with royal flavors fit for a king.
Ingredients
For the Marinade:
- 1 whole chicken about 1 kg, cleaned
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
For the Gravy:
- 3 tablespoons ghee or oil
- 2 onions finely sliced
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- ½ cup cashews soaked, blended into a paste
- ½ cup almonds blanched, blended into a paste
- 2 tomatoes pureed
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- 1 teaspoon salt adjust as needed
- ½ teaspoon saffron strands soaked in warm milk
- 1 tablespoon rose water optional, but fancy
For Garnish:
- 2 tablespoons fresh coriander chopped
- 1 tablespoon slivered almonds
Instructions
Step 1: Marinate the Chicken
- Mix yogurt, ginger-garlic paste, turmeric, chili powder, and salt in a bowl.
- Rub this mixture generously all over the chicken (get in there, coat every inch).
- Let it rest for at least 1 hour, preferably overnight, for maximum flavor.
Step 2: Prepare the Gravy
- Heat ghee in a deep pan and fry onions until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Pour in tomato puree and cook until oil separates from the mixture.
- Stir in cashew and almond paste, then add coriander, cumin, and garam masala.
- Mix well and let it simmer for a few minutes.
Step 3: Cook the Chicken
- Place the marinated chicken in the pot and coat it with the rich gravy.
- Cover and cook on low heat for 45 minutes, occasionally basting with the gravy.
- Add saffron milk and rose water, then let it simmer for another 10 minutes.
- Garnish with coriander and slivered almonds before serving.
Notes
Nutritional Information (Per Serving)
- Calories: ~600
- Total Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 50g
Vitamins & Minerals (Per Serving)
- Vitamin B12: 25%
- Iron: 20%
- Magnesium: 15%
- Vitamin A: 10%
- Potassium: 18%
Pro Tips for the Perfect Murg Musallam
- Marinate overnight for deeper flavors.
- Use ghee instead of oil for an authentic taste.
- Slow cooking is key—let the chicken absorb all that glorious spice.
- Don’t skip the nuts—they create the signature rich texture.
- Pair with butter naan or fragrant pulao—because plain rice won’t do justice.
