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Murg-E-Mussalam Recipe

Murg-E-Mussalam is a popular Indian Side-Dish
Author :
On :
Monday, 21 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


  • 1 big Chicken cleaned, dried and cut into pieces
  • 2 tsp - coriander powder
  • 4 Cloves
  • 3 small cardamoms, crushed
  • 6 peppercorns
  • 1 piece Mace
  • 1.5 thick, 3 Red Chillies
  • 3 onions, sliced
  • 7 Cloves garlic, minced
  • 1 piece ginger, crushed
  • A pinch Saffron
  • A few pieces Pista and Almonds
  • 1 tsp - Cumin seeds
  • 1 cup - curd, fresh and beaten
  • 6 tbsps - Ghee
  • Salt to taste
  • How to Make Murg-E-Mussalam:

    1. Take all the cloves, cardamoms, cumin seeds, coriander powder, mace, cinnamon, red chillies and grind them to a fine paste.
    2. Rub this paste gently into the chicken and set it aside for some time.
    3. Heat ghee, fry onion, garlic and ginger.
    4. Add turmeric powder, salt and chicken pieces.
    5. Simmer on low fire.
    6. Add 2 cups of hot water.
    7. Stir and cover and cook on medium fire until water dries and the gravy is thick.
    8. Now soak saffron in lukewarm milk and add dry fruits to it to make them tender.
    9. When saffron is fully dissolved and the dry fruits pieces go tender, add this mixture and well beaten curd into already prepared gravy.
    10. Continue cooking till ghee begins to separate.
    11. Serve hot with naan, chapattis or rice.


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