Murgh Musallam Recipe


New Delhi: Murgh Musallam is made with chicken drumsticks marinated with strong Indian spice and creamy almond and onion paste to make this lip-smacking dish. It is a traditional dish of Mughlai cuisine/Awadhi cuisine.


  • 2 tablespoon grated ginger
  • 10 flakes garlic (lasoon)(crushed)
  • Salt To Taste
  • 1 cup curd (dahi) or plain yogurt
  • 1 tablespoon lemon juice
  • 1-kilogram chicken
  • 1 cup long-grain rice
  • 3/4th cup shelled peas
  • 6 bay leaves (tej patta)
  • 1 cup ghee
  • 2 large onions (finely chopped)
  • 225 grams tomatoes (peeled & sliced)
  • 2 cups hot water
  • 3 tablespoon chopped coriander (dhania)leaves
  • Spices
  • 2 teaspoon garam masala powder
  • 1 tablespoon turmeric (Haldi) powder
  • 8 cloves (lavang)
  • 6 black peppercorns
  • 1 brown cardamom (elaichi)
  • 1 teaspoon red chilli powder
  • 1 tablespoon roasted coriander (dhania)powder
  • 1 teaspoon cumin (jeera) seeds
  • 1/2 teaspoon saffron (Kesar)strands


  • Mix three-quarter of garlic (lasoon) with half the ginger, half the garam masala, 1 tablespoon. Salt, 1/3rd of turmeric (Haldi), half of curd (dahi) and the lemon juice and mix to paste.
  • Make small cuts in the chicken flesh and rub the paste all over and in the cavity.
  • Keep aside for 2 hours.
  • Half cook the rice with peas, remaining garlic (lasoon), 4 cloves (lavang), peppercorns, 1/2 teaspoon. Salt, brown cardamom (elaichi), and 4 bay leaves (tej patta), and water and use to stuff the chicken.
  • Heat the ghee in a saucepan and fry the chicken until brown all over, being careful not to let the stuffing out.
  • Drain the chicken.
  • In another pan fry half onions in the remaining ghee with 2 bay leaves (tej patta), remaining cloves (lavang), and green cardamom (elaichi)s, until golden.
  • Add the remaining turmeric (haldi) and chilli powder.
  • Make a paste grinding together the coriander (dhania)and cumin (jeera) seeds and the remaining onion and grated ginger.
  • Cook, stir for 5-10 minutes until the ghee starts to separate.
  • Add the remaining curd (dahi), the tomato, and 1/2 teaspoon. salt.
  • Add the chicken to the pan and baste with the spice mixture.
  • Pour over 300ml/ 11/4 cups of water, cover, and cook in a moderately hot oven (200-degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
  • Steep the saffron (kesar)in the remaining garam masala powder and coriander (dhania)leaves before serving murgh musallam.

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