Murgh Musallam
Murgh Musallam is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by MAHVISH KITCHEN on YouTube.
Prep: 25 min | Cook: 50 min | Total: 1 hr 30 min
Cost: $30.97 total, $7.74 per serving
Ingredients
- 1 whole Whole Chicken (skin removed, deep cuts made for stuffing)
- 1 cup Plain Yogurt (unsweetened, at room temperature)
- 1 tsp Ginger Paste (freshly grated ginger blended into a paste)
- 1 tsp Garlic Paste (freshly minced garlic blended)
- 1.5 tsp Red Chili Powder (divided between marination and stuffing)
- 1 tsp Garam Masala Powder (divided between marination and gravy)
- 0.5 tsp Black Pepper Powder (freshly ground)
- 0.75 tsp Salt (adjust to taste)
- 1 tsp Lemon Juice (freshly squeezed)
- a pinch Orange Food Color (optional, for bright color)
- 2 tbsp Almonds (sliced or whole, toasted)
- 2 tbsp Cashews (toasted)
- 1 small Onion (finely diced for stuffing; additional onion for gravy)
- 1 small Bell Pepper (diced, any color)
- 100 g Paneer (cut into small cubes)
- 2 tbsp Vegetable Oil (for stuffing) (neutral oil)
- 4 tbsp Vegetable Oil (for cooking chicken) (for pan‑roasting)
- 2 tbsp Ghee (for brushing before microwave grilling)
- 2 tbsp Oil (for gravy) (vegetable oil)
- 1 small cube Butter (approximately 10 g)
- 1 medium Onion Paste (blended to a smooth paste for gravy)
- 0.5 cup Water (for gravy)
- 2 tbsp Fresh Cream (adds richness to gravy)
- 1 tsp Butter (final finish) (adds shine to gravy)
- 2 Boiled Eggs (halved for garnish)
- 1/4 cup Onion Rings (thinly sliced, raw)
- 4 Lemon Wedges (for serving)
- a few Fresh Mint Leaves (for garnish)
Instructions
Prepare the Chicken
Remove the skin from the whole chicken, make deep slits on the surface to allow the marinade to penetrate, and set aside.
Time: PT5M
Make Yogurt Marinade
In a large mixing bowl combine 1 cup plain yogurt, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp red chili powder, 0.5 tsp garam masala, 0.5 tsp black pepper, 0.75 tsp salt, 1 tsp lemon juice and a pinch of orange food colour. Mix until smooth.
Time: PT5M
Marinate the Chicken
Rub the yogurt mixture all over the chicken, making sure it gets into the slits. Cover and refrigerate for at least 4 hours or overnight for maximum tenderness.
Time: PT0M
Prepare the Stuffing
Heat 2 tbsp oil in a pan. Add almonds and fry until golden, then add cashews and fry briefly. Add diced onion, diced bell pepper, 0.5 tsp red chili powder and 0.25 tsp salt. Sauté until vegetables are just softened, then add paneer cubes and toss for another minute. Transfer to a plate.
Time: PT10M
Stuff and Tie the Chicken
Fill the cavity of the marinated chicken with the prepared stuffing. Press gently to pack, then tie the legs together with kitchen twine to hold the filling.
Time: PT5M
Stovetop Roasting (Method 1)
Heat 4 tbsp oil in a deep pan over medium‑low flame. Place the stuffed chicken in the pan, cover, and cook for 20 minutes. Uncover, flip the chicken with a spatula, re‑cover and cook another 20 minutes until both sides are nicely browned and the meat is cooked through.
Time: PT40M
Temperature: Medium‑Low Flame
Microwave‑Grill Roasting (Method 2)
Place the marinated chicken in a microwave‑safe dish, brush with 2 tbsp ghee, and drizzle the leftover yogurt‑marinade over it. Pre‑heat the microwave oven on grill mode at 200 °C. Cook for 20 minutes, flip, brush with remaining marinade, and grill another 20 minutes.
Time: PT40M
Temperature: 200°C
Prepare the Gravy
In a saucepan heat 2 tbsp oil and 1 small cube butter. Add the onion paste and sauté until golden brown. Stir in 0.5 tsp red chili powder, 0.5 tsp garam masala, the remaining chicken marination, 0.5 cup water and 0.25 tsp salt. Cook until the oil separates, then add 2 tbsp fresh cream and simmer 2 minutes. Finish with a final tsp of butter and turn off the heat.
Time: PT10M
Plate and Garnish
Spread a ladle of hot gravy on a serving plate, place the roasted chicken on top, remove the kitchen twine, and garnish with boiled egg halves, onion rings, lemon wedges and fresh mint leaves.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑free, High‑protein, Keto‑friendly (moderate carbs)
Allergens: Tree nuts (almonds, cashews), Dairy (yogurt, paneer, butter, cream), Eggs
Ingredient Substitutions
- Instead of Whole Chicken: Bone-in chicken leg quarters
- Instead of Plain Yogurt: Greek yogurt, curd
- Instead of Ginger Paste: ground ginger
- Instead of Garlic Paste: minced garlic
- Instead of Red Chili Powder: Paprika, Kashmiri chili powder
- Instead of Garam Masala Powder: Allspice blend
- Instead of Black Pepper Powder: white pepper
- Instead of Salt: sea salt
- Instead of Lemon Juice: lime juice
- Instead of Orange Food Color: turmeric (for yellow hue)
- Instead of Almonds: cashews
- Instead of Cashews: almonds
- Instead of Onion: shallots
- Instead of Bell Pepper: green chili
- Instead of Paneer: firm tofu
- Instead of Vegetable Oil (for stuffing): canola oil
- Instead of Vegetable Oil (for cooking chicken): sunflower oil
- Instead of Ghee: clarified butter
- Instead of Oil (for gravy): ghee
- Instead of Butter: ghee
- Instead of Onion Paste: store‑bought onion puree
- Instead of Water: chicken stock
- Instead of Fresh Cream: heavy cream
- Instead of Butter (final finish): ghee
- Instead of Fresh Mint Leaves: coriander leaves
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Mixing Bowl
- Frying Pan / Skillet
- Microwave‑Safe Dish
- Kitchen Twine
- Basting Brush
- Saucepan
- Spatula or Turner
- Blender / Food Processor (optional)
Critical Steps — Do Not Skip
- Marinating the chicken for at least 4 hours (or overnight).
- Stuffing the chicken and securely tying the legs with kitchen twine.
- Cooking the chicken covered on medium‑low flame for 20 min each side (or microwave‑grill method).
- Ensuring the internal temperature reaches 75 °C (165 °F) for safety.
- Brushing ghee and applying remaining marination before the microwave grilling step.
Chef Tips from the Video
- Add a few strands of saffron soaked in warm water to the gravy for an aromatic lift.
- For extra crunch, toast the nuts a second time just before serving.
- Use a meat thermometer to guarantee perfect doneness without guesswork.
Troubleshooting
Chicken is dry after cooking.
Ensure the chicken was well‑marinated and do not over‑cook; check after 20 minutes per side and remove when juices run clear.
Stuffing falls out during cooking.
Tie the legs tightly and press the stuffing firmly into the cavity; you can also secure the opening with a toothpick.
Gravy is too thin.
Simmer longer to reduce, or add a teaspoon of cornflour slurry (mix with cold water) to thicken.
Microwave‑grill leaves the chicken unevenly browned.
Flip the chicken halfway through and brush additional ghee on the side that looks paler.
Storage
Refrigerator: Store leftover chicken and gravy in airtight containers for up to 3 days.
Freezer: Freeze cooked chicken (without gravy) in a freezer‑safe bag for up to 2 months; reheat thoroughly before serving.
Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- Prepare the almond‑cashew‑paneer stuffing a day ahead and refrigerate.
- Gravy can be made in advance; reheat gently before serving.
- Brush the chicken with ghee and store in the fridge; re‑heat in the microwave or oven.
Frequently Asked Questions
What is the cultural significance and history of Murgh Musallam in Indian cuisine?
Murgh Musallam, meaning "whole chicken," is a royal Mughal dish that originated in the courts of North India. Historically it was prepared for special occasions and feasts, showcasing the chef's skill in marinating and stuffing a whole bird with aromatic spices.
What are the traditional regional variations of Murgh Musallam in North Indian cuisine?
In Delhi and Lucknow the chicken is often cooked in a thick tomato‑onion gravy, while in Hyderabad a spicier version with green chilies and coconut is popular. Some regions add saffron or rose water for a luxurious aroma.
How is Murgh Musallam traditionally served in Indian households?
It is usually presented on a large platter, topped with the rich gravy, and garnished with boiled egg halves, onion rings, lemon wedges and fresh coriander or mint. It is served with naan, roti or steamed rice.
During which Indian festivals or celebrations is Murgh Musallam commonly prepared?
Murgh Musallam is a favorite for weddings, Eid feasts, and Diwali celebrations because its impressive presentation and rich flavors suit festive gatherings.
How does Murgh Musallam fit into the broader North Indian culinary tradition?
The dish exemplifies the North Indian love for slow‑cooked, spice‑infused meats, the use of yogurt‑based marinades, and the practice of stuffing meat with nuts and paneer to add texture and richness.
What are the authentic traditional ingredients for Murgh Musallam versus acceptable substitutes?
Traditional ingredients include plain yogurt, ginger‑garlic paste, garam masala, almonds, cashews, paneer, and ghee. Substitutes can be Greek yogurt, firm tofu for paneer, or cashew butter for nuts, though the flavor profile changes slightly.
What other North Indian dishes pair well with Murgh Musallam?
Pair it with buttery naan, jeera rice, or a side of dal makhani. A fresh cucumber raita or mixed vegetable salad balances the richness of the chicken.
What makes Murgh Musallam special or unique in Indian cuisine?
Its uniqueness lies in the whole‑bird preparation, the yogurt‑spice marination that tenderizes the meat, and the crunchy nut‑paneer stuffing that adds texture, making it a centerpiece dish.
What are the most common mistakes to avoid when making Murgh Musallam at home?
Common errors include under‑marinating the chicken, over‑cooking which dries the meat, and over‑stirring the stuffing so it loses its crunch. Also, tying the legs loosely can cause the stuffing to spill out.
Why does this Murgh Musallam recipe use a yogurt‑based marination instead of a dry rub?
Yogurt contains lactic acid which gently breaks down muscle fibers, keeping the chicken juicy and tender while the spices infuse deeply. A dry rub would not provide the same moisture and tenderness.
Can I make Murgh Musallam ahead of time and how should I store it?
Yes, you can marinate the chicken overnight and even cook it a day ahead. Store the cooked chicken and gravy separately in airtight containers in the refrigerator and reheat gently before serving.
What does the YouTube channel MAHVISH KITCHEN specialize in?
The YouTube channel MAHVISH KITCHEN focuses on Indian home‑cooking tutorials, offering step‑by‑step videos of traditional and modern recipes with clear explanations for everyday cooks.
How does the YouTube channel MAHVISH KITCHEN's approach to Indian cooking differ from other Indian cooking channels?
MAHVISH KITCHEN emphasizes flexibility by showing both stovetop and microwave methods for the same dish, catering to viewers with different kitchen equipment, while many other channels stick to a single traditional technique.
Last updated: August 30, 2026
