Murgh Musallam Recipe

Murgh Musallam Recipe
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If you are a chicken lover, you must have definitely tried this scrumptious dish. Murgh musallam is a combination of a lot of spices and added with ingredients of different taste but the way they blend with the chicken is the secret to this food. This can be made at home but make sure you have all the ingredients ready before you attempt to make murgh musallam.
Murgh Musallam Recipe
Difficulty Average
Rating 8.0 / 10 (27 votes)
Recipe Type Non Veg.
  • 1 kg Chicken
  • 4 Medium-Sized Onions (sliced)
  • 1 tbsp Raw Papaya Paste
  • 20 gms Coriander Seeds
  • 2 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 20 gms Cumin Seeds
  • 2 tsp Almond Slivers
  • 2 Silver Leaves
  • 2 Green Chillies
  • 4 Garlic Flakes
  • 2 Ginger Pods
  • 250 gms Ghee
  • Salt to taste
  • 1 cup Curd


  • 8 Cloves
  • 5 gms Cinnamon
  • 5 gms Black Pepper
  • 8 gms Green Cardamom
  • 5 gms Poppy Seeds
  • 50 gms Coconut (desiccated)
  • 20 gms Chironji
How to make Murgh Musallam:
  • Wash the chicken thoroughly and prick it all over with a fork.
  • Marinate it with papaya paste and salt. Keep it aside for at least 2 hrs.
  • Heat ghee in a pan and put the sliced onion pieces in it.
  • Fry the onions till it turns golden brown. Put off the flame and keep it aside.
  • Now grind half the onions to a paste and keep aside.
  • Grind garlic and ginger to make a paste.
  • Dry roast the masala ingredients on a griddle and grind them to a paste.
  • Now roast cumin seeds and coriander seeds on a griddle and grind them as above.
  • Now take curd in a bowl and add all the grinded and roasted masala in it. Blend well.
  • Add the chicken to the above and marinate for about 25 minutes.
  • Heat oil in a pan and add fried onions, red chilli powder, turmeric powder, green chillies, ginger garlic paste to it. Fry till they turn brown.
  • Now add the chicken along with the marinade to the above. Allow it to boil till the ghee appears on the sides and chicken pieces turn tender.
  • Empty the contents into a dish. Garnish it with silver leaf and almond slivers.
  • Murg Musallam is ready to eat. Serve it hot.

Reviews and Ratings:
MOHAMMED SOHEL posted 08/12/2007
excellent, exotic and highly delicious cuisines.
sushant posted 15/06/2007
This is plain vanila Chicken Curry in tomato flavor.
No where near murg mussalam.
s.i.shaikh posted 10/06/2007
as the name of the dish says Mussallam means "whole" but recipes suggests to cut the chicken. This is not a murgh mussallam but just simply chicken curry.