Authentic Murgh Musallam Recipe – Step-by-Step Mughlai Chicken Delight

Murgh Musallam, a celebrated gem of Mughlai cuisine, is a royal dish known for its complex flavours, opulent presentation, and deep cultural roots. This culinary masterpiece, meaning “whole chicken,” has graced the banquet tables of emperors and nobles. Today, it continues to captivate with its aromatic spices, nut-laced richness, and luscious gravy. This detailed Murgh Musallam recipe carefully walks you through each step, unveiling traditional techniques and time-honoured ingredients.

A Glimpse into the Origins of Murgh Musallam Recipe

Steeped in history, Murgh Musallam Recipe origins are in the royal kitchens of the Mughal Empire. The dish is believed to have been a favourite of Emperor Muhammad bin Tughlaq and was later refined during the height of Mughal rule. What sets it apart is its preparation of a whole chicken, marinated with layers of spices and slow-cooked to perfection, often stuffed and richly garnished.

Ingredients You Will Need

Ensure all components are ready before embarking on the preparation. The soul of this dish lies in the freshly ground spices and patient marination.

For the Marinade:

• 1 whole chicken (skinless, about 1.2–1.5 kg), cleaned and pat dried
• ½ cup plain curd (yoghurt)
• 2 tsp garam masala powder
• 1 tsp turmeric powder
• 1½ tsp salt
• 1½ tbsp red chilli powder (adjust to taste)
• 3 tbsp ground onion-ginger-garlic paste (equal portions)

For the Spice Paste (Masala):

• 5 cloves
• 10 black peppercorns
• 1-inch cinnamon stick
• 3 green cardamoms
• 5 almonds (blanched and peeled)
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp poppy seeds (optional but traditional)

For Cooking:

• 4 tbsp mustard oil or ghee (clarified butter)
• 2 large onions, finely sliced
• ½ cup tomato purée (fresh or canned)
• ¼ cup fresh cream (optional but enriches the gravy)
• 2 tbsp chopped fresh coriander leaves
• A few strands of saffron soaked in 2 tbsp warm milk (optional, for finishing)

Step-by-Step Preparation

Step 1: Preparing the Marinade

Start by mixing the curd with turmeric, salt, half of the red chilli powder, garam masala, and the fresh ground paste of onion, ginger, and garlic. Coat the chicken thoroughly, ensuring the marinade seeps into the cuts on the bird’s surface. Allow it to rest for at least 30 minutes. For deeper infusion, marinate overnight under refrigeration.

Step 2: Toasting the Whole Spices

In dry pan over medium heat, gently roast cloves, peppercorns, cinnamon, cardamoms, almonds, cumin, coriander, and poppy seeds. Stir continuously for even toasting. Once fragrant, remove from heat & allow to cool slightly. Grind them into a fine paste using minimal water. This forms the core masala of the dish—robust, earthy, and intensely aromatic.

Step 3: Searing the Chicken

Heat 2 tablespoons of mustard oil or ghee in a large, deep pan. Lightly sear the marinated whole chicken on all sides until it develops a golden hue. Remove and set aside. This initial browning locks in moisture and adds depth to the flavour.

Step 4: Building the Gravy Base

In the same pan, add remaining oil. Sauté the finely sliced onions until caramelized—a process that can take up to 15 minutes on low flame. This slow caramelization is critical for the signature richness of Murgh Musallam Recipe. Stir in the prepared spice paste and cook for 7–8 minutes until oil separates and the rawness dissipates.

Now, add the tomato purée and the remaining red chilli powder. Cook until the mixture thickens & takes on a deep, luscious colour. Fold in the cream for added silkiness (optional).

Step 5: Simmering to Perfection

Place the seared whole chicken into the pan, spooning the masala. Add about ½ to ¾ cup water to adjust consistency. Cover and simmer over a low flame for 35–40 minutes, occasionally basting the chicken with the sauce. The meat should be tender, easily pierced with a fork, but not falling apart.

In the final five minutes, add saffron-infused milk and fresh coriander. Simmer uncovered for a richer colour and aroma.

Step 6: Resting and Garnishing

Once cooked, allow the Murgh Musallam Recipe to rest for 10 minutes before serving. This resting period allows flavours to settle and the gravy to thicken further. Garnish with silver leaf (varq), additional saffron strands, and a drizzle of ghee for that regal touch.

Serving Suggestions

Murgh Musallam Recipe is traditionally served with fragrant basmati rice or sheer mal (sweet saffron flatbread). However, it pairs equally well with naan or tandoori roti. To balance the richness, accompany it with a simple cucumber raita and onion salad.

Final Thoughts

This Murgh Musallam Recipe is more than a method—it’s a journey into a regal era where food was not merely sustenance but art. The layering of spices, the ceremonial preparation of a whole bird, and the final flourish of saffron and cream all signal a dish crafted with reverence. Murgh Musallam Recipe celebrates tradition, patience, and flavour for a festive table or a culinary challenge.

Frequently Asked Questions (FAQs)

What does “Murgh Musallam” mean?

“Murgh Musallam” is a Persian-origin term meaning “whole chicken.” In the culinary context, it refers to a regal dish in which an entire chicken is marinated, often stuffed, and cooked in a rich, aromatic gravy. It is traditionally served during festive or royal occasions.

Can I use boneless chicken for Murgh Musallam?

While it’s technically possible, using boneless chicken deviates from the essence of this dish. Murgh Musallam is traditionally prepared with a whole bird, which helps retain moisture and delivers the intended presentation and texture. For a flavor profile similar to boneless pieces, consider “Chicken Musallam” instead.

How long should the chicken be marinated?

A minimum of 30 minutes is essential for the spices to infuse, but marinating overnight (6–8 hours) in the refrigerator is highly recommended for optimal flavour. This allows the curd and spices acid to thoroughly tenderize and flavour the meat.

Is Murgh Musallam very spicy?

Murgh Musallam has a rich, bold flavour but is not necessarily overly spicy. The heat level can be adjusted by reducing the quantity of red chilli powder or using mild chilli varieties. Curd, cream, and nuts also naturally mellow the heat.

Can Murgh Musallam be made in an oven?

Yes. After marinating and optionally searing the chicken, place it in a covered oven-safe dish or Dutch oven & bake at 180°C (350°F) for about 45–55 minutes. Baste occasionally and uncover in the last 10 minutes for a slightly roasted finish.