How to make Murgh Musallam - Chicken subtly flavoured with Indian spices and cooked in onion based gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken whole, Cumin seeds (जीरा)

Cuisine : Indian

Course : Main Course Chicken

Murgh Musallam Recipe Card

Murgh Musallam

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Murgh Musallam Recipe

  • Chicken whole 800 grams

  • Cumin seeds 1 tablespoon

  • Mace 2 strands

  • Nutmeg powder 1 pinch

  • Green cardamoms 4

  • Cloves 5

  • Cinnamon 1 inch stick

  • Ginger-garlic paste 2 tablespoons

  • Browned onion paste 2 tablespoons

  • Green chilli paste 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Yogurt 3 tablespoons

  • Salt to taste

  • Oil 3 tablespoons

  • Bay leaves 2

  • Green chillies 2

  • Onions chopped 3 large

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Make a paste of two teaspoons cumin seeds, mace, nutmeg, cardamoms, cloves and cinnamon.

Step 2

In a bowl mix together ginger-garlic paste, brown onion paste, green chilli paste, ground spices, red chilli powder, turmeric powder, yogurt, salt and one tablespoon oil. Marinate the chicken in this above mixture for three to four hours in the refrigerator.

Step 3

Heat the remaining oil in a deep pan, add the remaining cumin seeds, bay leaves and green chillies and sauté for a minute. Add the onions and sauté till they are lightly browned. Add the marinated chicken along with the marinade. Sauté, stirring lightly till the oil begins to separate. Add just enough water to cover the chicken, adjust salt and cook till the chicken is done. Transfer into a serving dish, sprinkle garam masala powder and garnish with coriander leaves.

Step 4

Serve hot with naan or rice.