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Shahi Murgh Musallam Recipe | Kitchenstagram

Murgh Musallam is a regal Mughlai dish that embodies richness, decadence and culinary artistry. This whole chicken preparation, marinated in a blend of aromatic spices, stuffed with flavourful fillings, and slow-cooked in a luscious, nutty gravy, is a feast fit for royalty. Originating in the imperial kitchens of Mughal era, it was favourite among nobility for its bold flavours and lavish presentation.

Perfect for festive occasions, Murgh Musallam is a show-stopping centrepiece at any table. The chicken is bathed in a fragrant marinade, then roasted or simmered until tender, absorbing the deep flavours of saffron, yogurt and warm spices. Traditionally served with basmati rice, jeera rice, or Bengali Basanti Pulao, it pairs beautifully with rich, aromatic sides.

Whether for a grand celebration or an indulgent weeknight meal, this dish transforms any gathering into a special occasion. Murgh Musallam isn’t just food- it’s an experience, a testament to the grandeur of Mughlai cuisine and a labor of love in every bite.

Ingredients:

Chicken Marination- Part I:

  • 900 gm Whole Chicken, without skin

  • Salt to taste

Chicken Marination- Part II:

  • 1 tbsp Chironji

  • 2 tbsp Poppy seeds

  • 1/4 cup Desiccated coconut

  • 1/2 cup Curd, beaten

  • 1 tbsp Ginger-Garlic Paste

  • 1/2 tsp Turmeric powder

  • 1 tsp Red Chili powder

  • 1 tsp Coriander powder

  • 1/2 tsp Cumin powder

  • 1 tsp Garam Masala

  • 2 tbsp Browned Onion paste

  • Salt to taste

For the Stuffing:

  • 1 cup Chicken mince

  • 1/4 cup Fried Onions

  • 1 tsp Ginger-garlic paste

  • 1 tbsp Green chili, minced

  • 1 tbsp Ginger, minced

  • 1/2 tsp Red chili powder

  • 2 tbsp Cashew nut, chopped

  • 2 tbsp Almond, chopped

  • 2 tbsp Raisins

  • 1/2 tsp Garam Masala

  • Salt to taste

  • 1/2 cup Fresh Coriander, chopped

  • 1 no. Boiled Egg

For Cooking the Chicken:

  • 4-5 tbsp Ghee/ Clarified Butter

  • 3-4 nos. Green Cardamom

  • 1 no. Mace

  • 5-6 nos. Clove

  • 1 tsp Black Peppercorn

  • 2 cups Water

For the Gravy:

  • 4-5 tbsp Ghee/ Clarified Butter

  • 2 nos. Bay leaf

  • 1 inch Cinnamon stick, broken

  • 3 nos. Large Onions, finely chopped

  • 1 tbsp Ginger-Garlic paste

  • 1/2 tsp Turmeric powder

  • 1 tbsp Coriander powder

  • 1/2 tbsp Kashmiri Chili powder

  • 1 cup Curd, beaten

  • Salt to taste

  • Prepared Chicken broth

  • 1/4 cup Almond paste

  • A pinch of saffron, soaked in 1/4 cup milk

  • 1 tsp Mace & Green Cardamom powder

  • 1 tsp Rose water

  • 1 tsp Kewra/ Screw pine water

For Roasting the Chicken:

  • 1 cup Curd, beaten

  • 1/2 cup Almond paste

  • 1 tsp Mace & Green Cardamom powder

  • 3-4 tbsp Saffron Milk

  • 4-5 tbsp Ghee

For Garnishing:

  • Slivered Almonds

  • Slivered Pistachio

  • Dried Rose petals

  • Fried Onions

  • Fresh Coriander, chopped

  • 3-4 nos. Boiled Egg, sliced

Preparation:

Chicken Marination- Part I:

  • Step 1: Thoroughly clean, rinse and pat dry the whole chicken and clean the cavities properly. Using a knife, place gashes in the chicken breast and thigh areas.
  • Step 2: Properly rub the chicken all over with salt, inside and outside, set aside for 10-15 minutes.

Chicken Marination- Part II:

  • Step 3: Heat a non-stick pan, dry roast the chironji for few minutes and transfer to a plate. In the same pan, dry roast the desiccated coconut till it turns golden colour, take off the heat and transfer in the plate.
  • Step 4: Dry roast the poppy seeds till they turns light golden, take off the heat and transfer in the plate.
  • Step 5: Add the roasted chironji, desiccated coconut and poppy seeds in a blender and blend with little water, until a smooth paste forms.
  • Step 6: In a large mixing bowl, combine yogurt, chironji- desiccated coconut-poppy seed paste, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, Garam masala powder, browned onion paste, red chili powder, salt to taste and give it a good mix.
  • Step 7: Then add the chicken to the marinade and message into the chicken for at least 2-3 minutes and ensure the marinade is evenly spread and pressed inside gashes. Refrigerate the marinated chicken for overnight.

For the Stuffing:

  • Step 8: In a bowl, combine chicken mince, fried onions, ginger-garlic paste, green chilies, minced ginger, red chili powder, chopped cashews, chopped almonds, raisins, Garam masala powder, salt to taste and chopped corianders and mix it well.
  • Step 9: Remove the chicken from the fridge and stuff the chicken from the tail end as follows: half of the chicken mince stuffing, then a whole boiled egg,followed by the remaining half of the chicken mince stuffing.
  • Step 10: Take a piece of butcher’s twine and place the chicken breast-side up, run the center of the string under the neck in the front of the bird. Bring the string up towards the wings and keep the string tight to force the wings firmly against the body The string should follow the contours of the chicken breast. Bring the string around between leg and breast, then give it one overhand knot and pull tight. Bring the end s of the string down between the chicken’s legs, then cross the legs at ankles above/ behind the point of the chicken breast. Make sure your previous knot is still pulled tight. Separate the strings, loop them around the outside of the chicken ankles, then tie a square knot to finish it off. The legs should be cinched in close to the body. Trim and discard any excess twine. Then tuck the wings tightly to the sides.

For Cooking the Chicken:

  • Step 11: In a Dutch oven or handi, add ghee, once it’s hot, add mace, cloves, green cardamom and black peppercorn. Allow the whole spices splutter.
  • Step 12: Then add the marinated chicken and sear it from all sides on high heat.
  • Step 13: Add water to the pot from the edges making sure not to pour it directly on the chicken. Cover the pot and cook for 30 minutes on medium-low heat, making sure to flip it every 15 minutes. Make sure that 1/4 of the chicken is covered in water at all times and add more water if needed.
  • Step 14: Check the chicken, it should be cooked and tender. Then uncover the pot and remove the chicken.
  • Step 15: Turn off the heat and strain the chicken broth and keep it aside for further use.

For the Gravy:

  • Step 16: In a pot, heat ghee on medium flame, once it’s hot, add bay leaves and cinnamon and fry for 3-4 seconds.
  • Step 17: Then add the chopped onions and a pinch of salt, adding salt helps to caramelize the onions faster, fry for 8-10 minutes or until golden brown.
  • Step 18: Then add ginger-garlic paste and sautée for 4-5 minutes.
  • Step 19: Add turmeric powder, coriander powder and kashmiri chili powder and sautée for 4-5 minutes.
  • Step 20: Then add beaten curd and cook it for a while. Add the remaining chicken marinade and salt to taste, cook till the oil separates.
  • Step 21: Add the chicken broth and cook it for 7-8 minutes.
  • Step 22: Then remove the bay leaves and cinnamon sticks with a tong and discard them.
  • Step 23: Then turn off the heat and blend the gravy using a hand blender until smooth.
  • Step 24: Turn on the heat again and add almond paste and let the gravy cook for 10-12 minutes on low flame.
  • Step 25: Add saffron milk, mace & green cardamom powder, rose water and kewra water and give it am good mix. Cook for few more minutes and turn off the heat.

For Roasting the Chicken:

  • Step 26: Preheat the oven to 200ºC. In a bowl, combine beaten curd, almond paste and mace & green cardamom powder.
  • Step 27: Arrange the chicken on a baking tray and smear the chicken with curd and almond paste mix and saffron milk. Baste the chicken with ghee and roast, basting the chicken with ghee at regular intervals, for 15-20 minutes or until the coating becomes brown.

For Garnishing:

  • Step 28: Transfer the chicken to a serving dish along with some gravy and arrange the boiled egg slices along the border of the platter. Garnish the chicken with slivered almonds, slivered pistachio, dried rose petals. fried Onions and chopped coriander.
  • Step 29: Serve hot with naan, phulka or roti. Enjoy!!

About Me

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DEBJANI MONDAL

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Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.

 My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would  cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>

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