Murgh Musalam

(Khuda Ki Basti Sources)Murgh Musalam is a dish created in the subcontinent of India. It is a combination of whole chicken affair infused with the flavors of unique spices. It tastes better when served with rice and boiled eggs.

Murgh Musalam



    • Chicken, Whole1 KG
    • Yoghurt½ Cup
    • Ginger Garlic Paste1 Tablespoon
    • Kashmiri Chilli Powder1 Tablespoon
    • SaltFor Taste
    • Ground Cumin1 Teaspoon
    • Garam Masala1 Teaspoon
    • Ground Coriander1 Teaspoon
    • Red Chilli Powder1 Teaspoon
    • Corn Flour2-3 Tablespoons
    • Oil1-2 Tablespoons
    • OilFor Deep Frying
    • Oil5-6 Tablespoons
    • Onions, Sliced2
    • Cream½ Cup
    • SaltTo Taste
    • Red Chili Powder1 Teaspoon
    • Coriander Powder1 Teaspoon
    • Garam Masala1 Teaspoon
    • Water1/4 Litre
    • Green Chilies3-4
  • RICE
    • Oil3-4 Tablespoons
    • Carrot, Julienne2
    • Green Chili, Chopped1
    • Thai Red Chili, Chopped1
    • Royal Cumin Seeds1 Teaspoon
    • Rice , Boiled½ Kg
    • Chicken Powder1 Teaspoon
    • Chili Garlic Powder1 Teaspoon
    • Onion Powder1 Teaspoon
    • Chili Flakes1 Teaspoon
    • Pimento, Diced1 Cup
    • Eggs, BoiledFor Garnish


  • For the chicken: Make vertical cuts in the whole chicken.
  • For Marinade: In a bowl combine yoghurt with ginger garlic paste, Kashmiri chilli powder, salt, ground cumin, garam masala, ground coriander, red chilli powder and mix well.
  • Now add the corn flour, oil and mix well.
  • Add the chicken in the marinade, rub all the marinade on the chicken until it is well coated; marinate for 1 hour.
  • Heat the oil in a wok, add the marinated chicken, and deep fry for 6 minutes per side. Then keep it aside.
  • For gravy: Heat the oil in a large pot, sauté onions until they turn brown.
  • Add the cream and mix well.
  • Now add the salt, red chili powder, ground coriander, garam masala and stir well.
  • Add the water and bring it to a boil.
  • Add the cooked chicken, green chilies in the gravy stir gently, cover the lid, steam for 05 – 10 minutes and set it aside.
  • For the rice: Heat the oil in a large pot and sauté julienne carrots.
  • Add the chopped green chillies, Thai red chilli and royal cumin seeds and mix.
  • Add the cooked rice and mix well with a spoon.
  • Add the chicken powder, chilli garlic powder, onion powder, chilli flakes, diced pimento, mix well. Cover the lid and steam for 05 – 10 minutes. After its done serve with naan.
  • Enjoy! Please give us your feedback in the comments below.

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