शाही मुर्ग मुसल्लम बनाने का आसान तरीका
शाही मुर्ग मुसल्लम बनाने का आसान तरीका is a medium Indian recipe that serves 4. 550 calories per serving. Recipe by Chef Ranveer Brar on YouTube.
Prep: 1 hr 5 min | Cook: 1 hr 12 min | Total: 2 hrs 37 min
Cost: $28.39 total, $7.10 per serving
Ingredients
- 500 g Whole Chicken (cleaned, neck removed, scored on breast and legs)
- 2 Tbsp Lemon Juice (freshly squeezed)
- 3 Tbsp Plain Yogurt (Curd) (full‑fat for tenderness)
- 2 Tbsp Ginger Garlic Paste (store‑bought or homemade)
- 1 tsp Degi Red Chili Powder (mild to medium heat)
- 1 tsp Coriander Powder
- 0.5 tsp Cumin Powder
- 0.25 tsp Turmeric Powder
- 1 tsp Salt (adjust to taste)
- 200 g Minced Chicken (freshly minced or ground)
- 2 Tbsp Almonds (dry fruit) (chopped)
- 2 Tbsp Raisins (seedless)
- 2 pieces Boiled Eggs (peeled, optional garnish)
- 1 Tbsp Coriander Stems (chopped)
- 3 Tbsp Clarified Butter (Ghee) (for searing and gravy)
- 1 Tbsp Vegetable Oil (high smoke point)
- 2 large Onions (thinly sliced)
- 2 pods Mace Pods (whole)
- 4 pods Green Cardamom Pods (slightly crushed)
- 4 whole Cloves
- 1 piece Bay Leaf
- 1 small piece Cinnamon Stick
- ¼ cup Cashew Nuts (soaked in hot water then blended into paste)
- 2 drops Rose Water (optional)
- 2 drops Kewra Water (optional)
- ½ tsp Mace‑Green Cardamom Powder (equal parts, for finishing)
- ¼ tsp Black Pepper Powder
- 4 cup Water (for simmering and gravy)
Instructions
Prepare the Chicken
Remove the neck, clean the whole chicken and pat dry. Score the breast lightly and make shallow cuts on the legs and thighs to allow the marination to penetrate.
Time: PT15M
Make the Marinade
In a bowl combine lemon juice, yogurt, ginger‑garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix well.
Time: PT5M
Marinate the Chicken
Rub the marinade all over the chicken, making sure to get some under the skin if you keep the skin on. Cover and refrigerate for 30 minutes.
Time: PT30M
Prepare the Stuffing
In another bowl mix minced chicken, chopped almonds, raisins, ginger‑garlic paste, a pinch of red chili powder, salt and chopped coriander stems until evenly combined.
Time: PT10M
Stuff the Chicken
Make a small pocket in the cavity, place a boiled egg, fill the cavity with the minced mixture, then seal the opening with a little more mince. Press firmly.
Time: PT5M
Truss the Chicken
Using butcher’s twine, tie the legs together, bring the wings back and cross the twine behind the bird, securing the shape. Tuck the excess thread inside the cavity.
Time: PT5M
Sear the Chicken
Heat ghee and oil in the large pot over medium‑high heat (≈350°F). Place the trussed chicken breast‑side down and sear 5 minutes, then flip and sear the other side another 5 minutes until golden.
Time: PT10M
Temperature: 350°F
Simmer with Water
Add 2 cups of water, ensuring the chicken is not stuck to the bottom. Cover the pot and let it simmer gently for 20 minutes.
Time: PT20M
Temperature: Low heat
Prepare the Masala Base
In a separate saucepan melt 2 tbsp ghee with 1 tbsp oil. Add sliced onions and fry on medium heat until deep golden brown (≈15 minutes). Stir in ginger‑garlic paste, yogurt, red chili powder, coriander powder, turmeric powder and salt; cook 5 minutes.
Time: PT20M
Temperature: Medium heat
Combine Chicken Broth with Masala
Strain the cooking liquid from the chicken pot (or blend if you prefer a smooth gravy) and add it to the masala saucepan. Bring to a gentle boil for 5 minutes.
Time: PT5M
Temperature: Medium heat
Finish the Gravy
Stir in cashew paste, rose water, kewra water, mace‑cardamom powder and black pepper. Simmer 5 minutes, then lower the heat.
Time: PT5M
Temperature: Low heat
Smoke the Dish (Optional)
Place a small piece of charcoal in a metal bowl, heat until red, then transfer to the gravy, drizzle a teaspoon of ghee over it, cover the pot tightly and let the smoke infuse for 5‑7 minutes.
Time: PT7M
Rest and Plate
Remove the chicken from the pot using two spatulas, place on a serving platter, carefully cut and discard the twine, garnish with toasted almonds, raisins and the boiled eggs. Pour a little gravy over the bird.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 35 g
- Carbohydrates
- 15 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Gluten‑free, High‑protein, Contains nuts, Contains dairy
Allergens: Dairy (yogurt, ghee), Nuts (almonds, cashews), Eggs
Ingredient Substitutions
- Instead of Lemon Juice: Lime juice
- Instead of Plain Yogurt (Curd): Greek yogurt
- Instead of Degi Red Chili Powder: Kashmiri red chili powder
- Instead of Salt: Sea salt
- Instead of Minced Chicken: Ground turkey
- Instead of Almonds (dry fruit): Cashews
- Instead of Raisins: Dried cranberries
- Instead of Coriander Stems: Cilantro leaves
- Instead of Clarified Butter (Ghee): Unsalted butter
- Instead of Vegetable Oil: Canola oil
- Instead of Mace Pods: Ground mace (use less)
- Instead of Green Cardamom Pods: Cardamom powder (¼ tsp)
- Instead of Cashew Nuts: Almond paste
Equipment Needed
- Butcher's Twine
- Large Heavy‑Bottomed Pot
- Medium Saucepan
- Mixing Bowls
- Sharp Knife
- Cutting Board
- Spatula
- Blender or Food Processor (optional)
- Strainer (optional)
- Charcoal Briquettes (optional)
- Tongs (optional)
Critical Steps — Do Not Skip
- Scoring the chicken for marination penetration
- Properly marinating the chicken for at least 30 minutes
- Stuffing the chicken with minced mixture and boiled egg
- Trussing the chicken securely with butcher's twine
- Searing the chicken to develop color
- Simmering with water to cook through without drying
- Preparing the aromatic masala base with caramelized onions
- Finishing with mace‑cardamom powder, rose and kewra water
- Optional charcoal smoking for authentic aroma
Chef Tips from the Video
- Use full‑fat ghee for authentic richness; it also prevents the gravy from separating.
- For a brighter color, add a pinch of saffron soaked in warm milk to the gravy.
- If you prefer a milder bird, reduce the red chili powder in both the marination and masala.
Troubleshooting
Chicken is undercooked in the center.
Increase simmer time by 5‑10 minutes and check internal temperature; cover tightly to retain steam.
Gravy is too thin.
Simmer uncovered to reduce, or add a spoonful of cashew paste to thicken.
Stuffing falls out when cutting.
Press the stuffing firmly and seal the cavity well; tie the twine tightly.
Charcoal smoke makes the kitchen smoky.
Perform the smoking step on a well‑ventilated stove or skip it entirely.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken (without garnish) for up to 1 month; reheat gently.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- Prepare the minced stuffing and keep refrigerated; assemble just before cooking.
- Cashew paste can be made ahead and stored in the fridge for 2 days.
Frequently Asked Questions
What is the cultural significance and history of Lucknowi Murgh Musallam in Awadhi cuisine?
Murgh Musallam is a royal Awadhi dish originating from the courts of Lucknow, where whole birds were prepared for nobles during celebrations. The term “Musallam” means whole or intact, reflecting the dish’s status as a centerpiece served on special occasions like weddings and festivals.
What are the traditional regional variations of Murgh Musallam in Lucknow compared to Delhi style?
In Lucknow, the gravy is colored in shades of orange, yellow or brown with subtle spice levels, while Delhi’s version often uses more red chili powder for a fiery hue. Lucknowi chefs also favor mace‑cardamom finishing powder, whereas Delhi cooks may add garam masala.
How is Lucknowi Murgh Musallam traditionally served in Awadhi cuisine?
The whole bird is presented on a large platter, garnished with boiled eggs, toasted almonds, raisins, and a drizzle of fragrant rose or kewra water. It is usually accompanied by saffron‑infused rice or soft naan, and eaten with the hands or a serving spoon.
During which occasions is Lucknowi Murgh Musallam traditionally prepared in Lucknow?
Murgh Musallam is prepared for weddings, royal feasts, Eid celebrations, and important family gatherings. Its elaborate preparation makes it a symbol of hospitality and grandeur in Awadhi culture.
How does Lucknowi Murgh Musallam fit into the broader Awadhi cuisine tradition?
Awadhi cuisine emphasizes slow cooking, aromatic spices, and the use of nuts and dried fruits. Murgh Musallam embodies these principles with its gentle simmer, rich ghee‑based gravy, and garnish of almonds, raisins, and fragrant waters.
What are the authentic traditional ingredients for Lucknowi Murgh Musallam versus acceptable substitutes?
Traditional ingredients include ghee, mace, green cardamom, cloves, bay leaf, cinnamon, rose water, kewra water, and dry fruits like almonds and raisins. Substitutes can be ground mace, cardamom powder, or a splash of orange blossom water if rose/kewra are unavailable.
What other Awadhi dishes pair well with Lucknowi Murgh Musallam?
Classic pairings include Lucknowi Biryani, Sheermal (sweet saffron flatbread), and Shahi Tukda (rich bread pudding). A side of raita or cucumber salad balances the richness of the Musallam.
What makes Lucknowi Murgh Musallam special or unique in Awadhi cuisine?
Its uniqueness lies in the whole‑bird presentation, the dual cooking method of searing then gentle simmering, and the finishing touch of mace‑cardamom powder with rose/kewra water, creating a layered aroma rarely found in other chicken dishes.
What are the most common mistakes to avoid when making Lucknowi Murgh Musallam at home?
Common errors include over‑searing which burns the skin, under‑trussing causing the bird to fall apart, and adding too much water which dilutes the gravy. Also, forgetting to moisten the twine can lead to it burning during cooking.
Why does this Lucknowi Murgh Musallam recipe use a charcoal smoking step instead of a traditional tandoor?
The charcoal step mimics the smoky flavor of a tandoor in a home kitchen. It provides a quick burst of dry heat from the top, giving the bird an oven‑like finish without needing a full tandoor setup.
What does the YouTube channel Chef Ranveer Brar specialize in?
The YouTube channel Chef Ranveer Brar specializes in Indian regional cuisine, showcasing traditional recipes with modern twists, detailed technique breakdowns, and storytelling about culinary heritage.
How does the YouTube channel Chef Ranveer Brar's approach to Awadhi cooking differ from other Indian cooking channels?
Chef Ranveer Brar emphasizes authenticity by using classic Awadhi techniques such as slow simmering, trussing, and aromatic finishing waters, while also simplifying steps for home cooks. Other channels may shortcut the process, whereas Brar retains the dish’s regal essence.
Last updated: August 31, 2026
