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Murg Musallam Recipe

Emily Carter
A whole chicken marinated in rich spices, slow-cooked in a luxurious gravy, and bursting with royal flavors fit for a king.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 600 kcal

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.
Murg Musallam isn’t just a dish; it’s a royal experience. One bite, and you’ll understand why Mughal emperors swore by it. Enjoy the feast!