Murgh Mussallam | How to make Murgh Mussallam

By Afroz Shaikh  |  14th Apr 2016  |  
5 from 2 reviews Rate It!
  • Murgh Mussallam, How to make Murgh Mussallam
Murgh Mussallamby Afroz Shaikh
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Video for key ingredients

  • How to make Khoya

About Murgh Mussallam Recipe

Elaborate centre piece for any dinning table.

Murgh Mussallam is a popular aromatic and delicious dish. You can try making this amazing Murgh Mussallam in your kitchen. This recipe requires 600 minutes for preparation and 60 minutes to cook. The Murgh Mussallam by Afroz Shaikh has detailed steps with pictures so you can easily learn how to cook Murgh Mussallam at home without any difficulty. Murgh Mussallam is enjoyed by everyone and can be served on special occasions. The flavours of the Murgh Mussallam would satiate your taste buds. You must try making Murgh Mussallam this weekend. Share your Murgh Mussallam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Afroz Shaikh for inputs. In case you have any queries for Murgh Mussallam you can comment on the recipe page to connect with the Afroz Shaikh. You can also rate the Murgh Mussallam and give feedback.

Murgh Mussallam

Ingredients to make Murgh Mussallam

  • Marination masala : 1 chicken (whole)
  • 3 tbsp ginger garlic paste
  • 100 gms hung curd
  • 1/2 tsp turmeric powder
  • 1 tbsp red chili powder
  • 1 tsp black pepper powder
  • 1 tsp garam masala powder
  • salt to taste
  • Juice of 1 lemon
  • 2 tbsp ghee
  • Gravy ingredients: 2 chopped onion
  • 2 tsp Red Chili powder
  • 1 tsp turmeric
  • 2 tsp oil
  • 3 tbsp salt
  • 1/2 tsp Black pepper powder
  • 3 tsp tomatoes paste
  • 1 tbsp ginger Garlic paste
  • 1/2 cup yogurt
  • For Stuffing : 250 gms chicken kheema
  • 2 tsp of whole Garam masala
  • 2 bay leaves
  • Red Chili Powder 1 tsp
  • 1/2 tsp Garam masala powder
  • 2 tbsp ginger Garlic paste
  • 3 onions
  • 5-6 Green chili
  • 1 tsp almond paste
  • 1/2 cup Khoya
  • Few drops of kewra essence
  • salt to taste
  • 4 tbsp oil
  • 2 boiled Eggs
  • Chopped coriander

How to make Murgh Mussallam

  1. For the stuffing: In a pan add 1 tbsp oil, when hot add green cardamom, clove, cinnamon and fry for 1 minute. Add chopped onion and fry till golden brown. Add in the chicken kheema and salt. Fry till the mince water is dried up.
  2. Add garam masala, red chili powder, almond paste and keep stirring. Cover with a lid and let it cook till the kheema gets tender. Add green chili pieces, khoya and mix. Cook for 5 minutes.
  3. Turn off the flame and add kewra. Cut the boiled eggs into pieces and sprinkle chopped green coriander. Stuffing is ready.
  4. Marinate the whole chicken. Make deepgashes with a knife for the marinade to seep in.
  5. In a bowl add curd, ginger and garlic paste, lemon juice, red chili powder, salt, turmeric, garam masala, black pepper powder, ghee and marinate the chicken. Cover and keep in fridge for at least 8-10 hours.
  6. Stuff the chicken with cooked chicken mince and dry fruit mixture. And tie with a thread.
  7. In a deep kadai, heat oil and fry the chicken until it gets brown in color. When done remove from oil and keep it aside.
  8. In the same frying pan, put onions and make them brown. Add ginger and garlic and fry for another 3-4 minutes.
  9. Add 1/2 cup of water, red chili powder, turmeric, crushed black pepper, salt, yogurt, tomato paste and cook for 8-10 minutes. When this masala is cooked generously apply all over the chicken.
  10. Preheat the oven at 220 degree centigrade. Bake the chicken for 45-50 minutes with regular basting.
  11. For serving, take a big plate or tray and put mutter pulao and keep the Murgh Mussallam in the middle, sprinkle green coriander. Serve hot.

My Tip:

Serve with Mint raita.

Reviews for Murgh Mussallam (2)

Ananya Mohanty2 years ago


Sheeni Singh3 years ago

wow! fabulous recipe