How to make Murgh Mussallam - SK Khazana -

Pride of every Moghlai kitchen – murgh musallam is a rich and flavourful chicken preparation

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole chicken, Chicken mince (चिकन कीमा)

Cuisine : Indian

Course : Main Course Chicken

For more recipes related to Murgh Mussallam - SK Khazana checkout Stuffed Roast Chicken, Slow Roast Chicken, Lotus Wrapped Chicken, Grilled Chicken . You can also find more Main Course Chicken recipes like Murgh Musallam Kale Stuffed Chicken Murgh aur Masoor ki Dal - Sk Khazana Moroccon Tagine

Murgh Mussallam - SK Khazana

Murgh Mussallam - SK Khazana Recipe Card


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 : 2-2.30 hour

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Murgh Mussallam - SK Khazana Recipe

  • Whole chicken skinned and fat removed 1.75 grams

  • Chicken mince 1 cup

  • A large pinch of saffron

  • Screwpine essence 2 tablespoons

  • Dessicated coconut 1/4 cup

  • Poppy seeds 2-3 tablespoons

  • Chironji 3-4 tablespoons

  • Coriander seeds 2 tablespoons

  • Cumin seeds 1/2 tablespoon

  • Cinnamon stick broken 1 inch

  • Black peppercorns 8-10

  • Cloves 2-4

  • Green cradamoms 6-8

  • Yogurt 1 1/2 cups

  • Browned onion paste 2 tablespoons

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Red chilli powder 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Almonds, blanched and peeled 8-10

  • Hard boiled eggs peeled 6-8

  • Cumin powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Fried onion 2-3 tables for garnish

  • A few fresh mint leaves

  • Ghee 2-3 tablespoons

  • Refined flour dough for sealing

  • Hard boiled eggs cut into round slices for garnish 2

  • Silver warq for garnish


Step 1

Soak saffron with kewra water and mix well. Prick the entire chicken with a fork. Apply the saffron mixture on the outside and inside of the chicken. Place it in a big plate and refrigerate to marinate for 30 minutes.

Step 2

Heat a non-stick pan, add desiccated coconut and dry roast till it turns golden in colour, take it off the heat and transfer in a bowl.

Step 3

Add poppy seeds to the same pan and dry roast it till lightly golden and transfer into the same bowl. Dry roast charoli / chironji till its colour darkens a little and transfer into the same bowl.

Step 4

Dry roast coriander seeds, cumin seeds, cinnamon, black peppercorns, cloves and green cardamoms in the same pan till fragrant and transfer into the same bowl. Mix well and let it cool down slightly.

Step 5

Transfer the roasted ingredients into a blender jar, add ¼ cup water and blend. Add ¼ cup water and blend again into a fine paste.

Step 6

Take yogurt in a big bowl, add the ground paste, browned onion paste, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp red chilli powder, turmeric powder and salt and whisk well to make a smooth mixture without any lumps.

Step 7

Bring the chicken out of the refrigerator and place it in another big bowl, and apply the second marinade inside and outside it properly. Keep the bowl in the refrigerator to marinate for 30 minutes.

Step 8

Meanwhile to make the stuffing, take chicken mince in a bowl, add salt, remaining ginger paste, remaining garlic paste and almonds. Chop 4-5 eggs and add to the same bowl.

Step 9

Add remaining red chilli powder, cumin powder, garam masala powder, fried onion and hand torn mint leaves and mix well.

Step 10

Coat 2-3 eggs with the stuffing mixture and put them into the cavity of the chicken. Secure the chicken leg by inserting the bone underneath the skin or secure it with thread.

Step 11

Heat ghee in a large handi, place the chicken along with the remaining marinade in it, sear on high heat till light golden brown on all sides. Cover the handi with a lid and seal the edges with dough. Place a tawa under the handi and cook on low heat for 45 minutes.

Step 12

Lift the entire chicken and place it on a serving platter and pour the gravy over it.

Step 13

Garnish with boiled egg slices, fried onion, a few mint leaves and silver warq and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.