Recipe for Murgh Musallam


Need a Murgh Musallam Recipe? Here it is.

India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Murgh Musallam Recipe from India that’s not only quick but, can be easily made at home. The Murgh Musallam recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Murgh Musallam recipe at home is an easy way to get a delicious meal.

Here is the Authentic Murgh Musallam Recipe:

Murgh Musallam


1 whole chicken, cleaned and washed thoroughly
2 tbsp ghee
2 cups water
1/2 kg curds (dahi), beaten to a creamy consistency
4 large onions, sliced and fried till golden brown for garnish

For paste
1 tbsp poppy seeds (khus-khus)
8 sticks of cinnamon (dalchini)
1 tbsp cumin seeds (jeera)
1 tbsp caraway seeds (shahjeera)
10 black peppercorns (kalimirch)
2 large black cardamoms (badi elaichi)
7 cardamoms (elaichi)
7 cloves (laung / lavang)
A 4-inch piece fresh ginger (adrak)
a whole garlic (lehsun)
6 to 8 whole red chillies
salt to taste


1. Grind the spices into a paste. chop up the heart, liver, into small pieces. marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least 1 hour.
2. In a vessel, large enough to hold the chicken, heat the ghee. pour in the marinade and chicken, and fry till well browned. add water and cook covered till tender. add the yoghurt, salt and golden fried onions. simmer for 10 minutes more.
3. Serve hot with naan.