Non-Veg Recipe

Murg Mussallam

Murg Musallam is ready to eat. Serve it hot.

Murg Mussallam is one rich dish that I cooked and was loved by my family and friends. Splendid taste and mouth watering recipe.  You should definitely try this at home.


  • 1 kg Chicken
  • 5 Medium-Sized Onions (sliced)
  • 1 tbs Lime juice
  • 10 gms Coriander Seeds
  • 2 tsp Red Chili Powder
  • Half tsp Turmeric Powder
  • 20 gms Cumin Seeds
  • 50 gms Almond – soaked in water for one hour, peel off the skin and grind the white part almond into thick paste by adding little water to the grinder.
  • 2 Green Chilies
  • 6 Garlic Flakes
  • 2 Ginger Pods
  • 250 gms Ghee
  • Salt to taste
  • One and half cup Curd (Dahi)
  • 6 Cloves
  • One inch Cinnamon
  • 5 gms Black Pepper
  • 4 Green Cardamom
  • 5 gms Poppy Seeds
  • 50 gms Coconut (desiccated)
  • 25 gms Raisins
  • Pinch of Kesar (Saffron), soaked half cup warm milk.
  • One cup finely chopped Coriander leaves.

Method : 

  • Wash the chicken thoroughly and prick it all over with a fork.
  • Marinate it with Lime juice and salt. Keep it aside for at least 2 hrs in Fridge.
  • Heat ghee in a pan and put the sliced onion pieces in it.
  • Fry the onions till it turns golden brown. Put off the flame and keep it aside.
  • Now grind half the onions to a paste and keep aside.
  • Dry roast coriander seeds, cummin seeds, green chillis, garlic, ginger, cloves, cinnamon, black pepper, green cardamom, poppy seeds, desiccated coconut, red chilli powder, tumeric and salt to taste on a pan, and grind them to a paste by adding little water.
  • Now take curd in a bowl and add all the grinded masala paste and half quantity fried and grinded onion paste.  Blend well.
  • Add the chicken to the above and marinate for about 30 minutes.
  • Heat ghee in a pan and add remaining fried onions.  Fry it just for a minut or two.
  • Now add the chicken along with the marinade to the above pan. Allow it to boil till the ghee appears on the sides and chicken pieces turn tender.  Keep stiring it intermitently to avoid burning at the bottom of the pan.  
  • Cover the pan with a lid and allow it to cook on slow heat for 30 to 45 minutes.  Again, please keep stiring in 5 to 8 minutes interval and cover it back with lid.
  • Once the chicken is cooked and ghee has risen on top, add Almond paste and gently blend it to the chicken musallam gravy.  Cover it wih a lid and allow it to cook for another five minutes.
  • The dish is ready to be served.
  • Empty the contents into a dish. Garnish it with coriander leaves.
  • Murg Musallam is ready to eat. Serve it hot.
  • Enjoy eating.


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