Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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

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