Murgh Musallum

Murgh Musallum : the Perfect Murgh Musallum Recipe for Culinary delight

Murgh Musallum
Murgh Musallum

Murgh Musallum dish which has won hearts all over India and other countries abroad. ‘Murgh’ means chicken and ‘Mussalam’ is an Urdu word meaning whole or complete. Thus, Murgh Musallum means ‘whole chicken’.

Murgh Musallum is a dish that consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs, and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom, and chili. It is cooked dry or in sauce, and decorated with almonds and silver leaves.

This Mughal-inspired dish is the perfect addition to any special occasion. Over the years there have been so many variations to the recipe of Murgh Musallam. Some people stuff mince into it, some use eggs, some nuts and khoya, some rice and some also roast it without stuffing.

murgh musallam Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you with an awesome taste of Chicken Recipes. If Murgh Musallam has left you drooling to try this flavorful royal dish, here is a recipe to make it at home by Recipes PLaza.

Ingrediants for Murgh Musallum

  • 1-kilogram chicken
  • 2 tablespoons grated ginger
  • 10 flakes garlic (crushed)
  • Salt To Taste
  • 1 cup curd (dahi) or plain yogurt
  • 1 tablespoon lemon juice
  • 6 bay leaves (tej patta)
  • 2 large onions (finely chopped)
  • 2 cups hot water
  • 3 tablespoons chopped coriander leaves
  • Spices
  • 2 teaspoons garam masala powder
  • 1 tablespoon turmeric (haldi) powder
  • 8 cloves 
  • Cinnamon
  • 1 brown cardamom (elaichi)
  • 3 teaspoon cumin (jeera) seeds
  • Oil 3 tablespoons

Method for Murgh Musallum

  1. Make a paste of two teaspoons of cumin seeds, cardamoms, cloves, and cinnamon.
  2. Mix garlic (lasoon) with half the ginger, half the garam masala, 1 tablespoon oil. Salt, 1/3rd of turmeric (haldi), half of curd (dahi), and the lemon juice and mix to paste.
  3. Marinate the chicken in the above mixture for 2-3 hours in the refrigerator.
  4. Heat the remaining oil in a deep pan.
  5. Add the remaining cumin seeds, remaining garlic  4 cloves (lavang), and 1/2 teaspoon. Salt, brown cardamom (elaichi), and 4 bay leaves (tej patta)
  6. Fry a little add the onions and sauté till they are lightly browned.
  7.  Add the marinated chicken along with the marinade.
  8. Sauté, stirring lightly till the oil begins to separate.
  9. Add just enough water to cover the chicken, adjust the salt, and cook till the chicken is done.
  10.  If you want to make this dish more delicious, add a paste of soaked almonds (optional). This will add a creamy texture to this dish.
  11. Transfer into a serving dish, sprinkle garam masala powder, and garnish with coriander leaves. Serve hot

Serving Suggestions

Serve this chicken with plain basmati rice, jeera rice, pea pulao, and naan. This would be a great main dish for a holiday or a birthday or, heck, a random Wednesday night (it’s easy, so why not, lol). Enjoy!

Tips to make best murgh musallam

  1. Consider leaving the marinated chicken overnight for the best flavor.
  2. You can make a thick sauce or keep a thin gravy as per your taste
  3. You can also garnish the dish with mint leaves.
  4.  if you want to use minimum oil then bake and broil it.
  5. You can check whether the chicken is cooked properly or not by inserting a knife.


1. Can I use boneless chicken for Murgh Musallum?

While traditionally Murgh Musallum is made with a whole chicken, you can adapt the recipe to use boneless chicken pieces. However, keep in mind that using a whole chicken contributes to the dish’s authenticity and richness.

2. What are the key spices in Murgh Musallum?

The essential spices include garam masala, turmeric powder, cumin, coriander powder, cardamom, and cinnamon. This blend creates the signature flavor profile of Murgh Musallum, balancing warmth, depth, and fragrance.

3. How long should I marinate the chicken?

For optimal flavor infusion, marinate the chicken in the yogurt and spice blend for a minimum of four hours. This extended marination period ensures that the chicken absorbs the spices, resulting in a more flavorful dish.

4. Can I adjust the spice level to my preference?

Absolutely! The beauty of Murgh Musallum lies in its adaptability. You can adjust the spice levels according to your taste by modifying the quantity of spices in the marinade and gravy. Experiment until you find the perfect balance for your palate.

5. Is Murgh Musallum a time-consuming dish to prepare?

While Murgh Musallum involves several steps, the result is well worth the effort. The slow cooking process may take some time, but the end product—a fragrant, flavorful chicken immersed in a rich gravy—is a testament to the dish’s grandeur.

6. What are the ideal accompaniments for Murgh Musallum?

Pair Murgh Musallum with fragrant basmati rice or warm, flaky naan to complement the dish’s richness. Fresh coriander and mint leaves make for excellent garnishes, adding a touch of freshness to the overall presentation.

Murgh Musallum
Murgh Musallum


In conclusion, mastering the art of Murgh Musallum requires dedication to quality ingredients, meticulous preparation, and a passion for culinary finesse. By following this recipe, you’re not just preparing a meal; you’re crafting an experience that pays homage to centuries of culinary heritage.


Calories 1578 cal
Carbohydrates 215.4 gm
Proteins 48.6 gm
Fat 58.1 gm
Others 14.7 gm



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