Murgh Musallam Recipe | Murgh Musallam with Rice

Murgh Musallam Recipe

Murgh Musallam Recipe
Print Recipe
5 from 3 votes

Murgh Musallam

Murgh Musallam is a common chicken dish in India and Pakistan , it means ‘whole chicken’, therefore it stands to reason that the recipe calls for a full chicken to be marinade in a variety of spices and then cooked. Learn the way to create a unique Whole Chicken recipe, murg musallam recipe. Create this delicious, chicken recipe at your home.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Indian
Servings: 4 People
Calories: 1578kcal


  • 10 pieces garlic flakes (खड़ा लहसुन) crushed
  • 2 tablespoon finely chopped ginger (बारीक़ कटा हुआ अदरक)
  • salt to taste (नमक स्वाद अनुसार)
  • 1 cup curd (दही) or plain yogurt
  • 1 tablespoon lemon juice (नींबू का रस)
  • 1 piece whole chicken (पूरा मुर्ग)
  • 1 cup basmati rice (बासमती चावल)
  • 3/4 cup green peas (हरा मटर)
  • 6 pieces bay leaf (तेज पत्ता)
  • 1 cup clarified butter (घी)
  • 2 pieces onion (प्याज) large size, finely chopped
  • 225 grams tomato (टमाटर) peeled & sliced
  • 2 cups lukewarm water (गुनगुना पानी)
  • 3 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)


  • Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd 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 , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
  • Heat the ghee in 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, remaining cloves and green cardamoms, until golden.
  • Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
  • Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
  • Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 1.25 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 in the remaining garam masala powder and coriander leaves before serving murgh musallam.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website,


Leave a Reply

Your email address will not be published. Required fields are marked *