Shahi Murgh Musallam Curry Without Musallam Chicken
Shahi Murgh Musallam Curry Without Musallam Chicken is a medium Indian recipe that serves 4. 450 calories per serving. Recipe by That foodie on YouTube.
Prep: 55 min | Cook: 38 min | Total: 1 hr 48 min
Cost: $30.24 total, $7.56 per serving
Ingredients
- 0.5 kg Chicken Pieces (bone‑in, medium sized pieces, washed)
- to taste Salt (adjust according to taste)
- 0.5 tsp Red Chili Powder (regular red chili powder)
- 0.5 tsp Roasted Cumin Powder
- 0.5 tsp Black Pepper Powder
- 0.5 tsp Garam Masala Powder
- 1 tsp Kashmiri Red Chili Powder (for color and mild heat)
- 1 tsp Chaat Masala
- 1 tbsp Lemon Juice (juice of half a lemon)
- 1 tbsp Ginger‑Garlic Paste
- 1 tbsp Kewra Water (optional, adds floral aroma)
- 3 tbsp Plain Yogurt (full‑fat for richness)
- few drops Food Color (optional, for a bright red hue)
- 2 tbsp Vegetable Oil (for frying)
- 1 small piece Cinnamon Stick
- 1 large Onion (finely chopped)
- 1 tsp Coriander Powder
- 1 large Tomato (blended into puree)
- 8 pieces Cashews
- 8 pieces Almonds
- 4 pods Green Cardamom Pods
- 4 whole Cloves
- 1 tbsp Charoli (Chironji)
- 1 tbsp Khushkhush (Poppy Seeds)
- 2 pieces Javitri (Mace)
- 1 cup Water (for simmering the gravy)
- 2 tbsp Fresh Coriander Leaves (chopped for garnish)
Instructions
Prepare Chicken Marinade
In a large mixing bowl combine chicken pieces with salt, red chili powder, roasted cumin powder, black pepper powder, garam masala, Kashmiri red chili powder, chaat masala, lemon juice, ginger‑garlic paste, kewra water, yogurt, and a few drops of food color. Mix thoroughly until every piece is coated.
Time: PT5M
Marinate
Cover the bowl with plastic wrap and let the chicken marinate at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.
Time: PT30M
Prepare Yogurt Spice Mixture
In a small bowl whisk together half a cup of yogurt with coriander powder, red chili powder, salt, Kashmiri red chili powder, roasted cumin powder, garam masala, and one tablespoon of ginger‑garlic paste.
Time: PT3M
Grind Nut‑Spice Paste
Add cashews, almonds, green cardamom, cloves, charoli, khushkhush, and javitri into a blender with a tablespoon of water. Grind to a smooth paste.
Time: PT5M
Lightly Fry Chicken Pieces
Heat 2 tbsp oil in a small frying pan over medium heat. Add the marinated chicken pieces and fry for about 3‑4 minutes on each side until a light golden coating forms. Do not cook through; just create a thin crust.
Time: PT8M
Temperature: Medium heat
Set Aside Fried Chicken
Transfer the fried chicken pieces to a plate and set aside.
Time: PT1M
Sauté Aromatics
In the large pot, add a drizzle of oil, then drop the cinnamon stick. Let it crackle for 10‑15 seconds, then add the finely chopped onion. Sauté for about 1 minute until the onion turns pinkish, not brown.
Time: PT1M
Temperature: Medium heat
Cook Yogurt Mixture
Add the prepared yogurt spice mixture to the pot. Stir continuously and cook for 4 minutes until the oil begins to separate from the masala.
Time: PT4M
Temperature: Medium heat
Add Reserved Marinade Spices
Pour the leftover marination liquid (the spices that were on the chicken) into the pot. Cook for 2‑3 minutes, adjusting salt and chili if needed.
Time: PT3M
Temperature: Medium heat
Incorporate Tomato Puree
Add the blended tomato puree (from one large tomato) to the pot. Fry for 3‑4 minutes until the raw tomato smell disappears and the mixture darkens slightly.
Time: PT4M
Temperature: Medium heat
Stir in Nut‑Spice Paste
Add the cashew‑almond paste prepared earlier. Cook while stirring for 2‑3 minutes until the gravy becomes rich and creamy.
Time: PT3M
Temperature: Medium heat
Return Chicken to Gravy
Gently place the fried chicken pieces back into the pot. Mix so each piece is well coated with the gravy.
Time: PT2M
Simmer
Add 1 cup water, stir, then cover the pot with a lid. Cook on medium‑low heat for 7‑8 minutes until the chicken is fully cooked and tender.
Time: PT8M
Temperature: Medium‑low heat
Reduce Gravy
Uncover the pot and increase the flame to high. Cook for 2‑3 minutes, stirring continuously, until the gravy reaches the desired thickness.
Time: PT3M
Temperature: High heat
Garnish and Serve
Stir in freshly chopped coriander leaves. Serve hot with naan, roti, or steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Gluten‑free, High‑protein, Keto‑friendly (moderate carbs)
Allergens: Milk, Tree nuts
Ingredient Substitutions
- Instead of Chicken Pieces: Chicken thighs, Chicken drumsticks
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
- Instead of Lemon Juice: Lime juice
- Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic (1:1)
- Instead of Plain Yogurt: Greek yogurt (thin with water)
- Instead of Vegetable Oil: Ghee, Sunflower oil
- Instead of Tomato: Canned tomato puree (1/2 cup)
- Instead of Cashews: Pistachios
- Instead of Almonds: Cashews
- Instead of Fresh Coriander Leaves: Fresh parsley
Equipment Needed
- Large Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Blender or Food Processor
- Small Frying Pan
- Large Pot or Deep Pan
- Wooden Spoon or Spatula
- Plate for Set‑Aside Chicken
Critical Steps — Do Not Skip
- Step 1: Properly coat chicken with spices for flavor infusion.
- Step 5: Lightly fry chicken to create a thin crust without overcooking.
- Step 8: Cook yogurt mixture without curdling to achieve a smooth base.
- Step 11: Add nut‑spice paste carefully to avoid burning.
- Step 13: Ensure chicken is fully cooked and tender during simmer.
Chef Tips from the Video
- Use Kashmiri red chili powder for a vibrant color without excessive heat.
- A splash of cream or a knob of butter at the end adds extra richness.
- Fresh ginger‑garlic paste yields brighter flavor than store‑bought paste.
Troubleshooting
Gravy is too thin.
Simmer uncovered on high heat to reduce, or add a teaspoon of cashew paste to thicken.
Gravy curdles after adding yogurt.
Lower the heat before adding yogurt and stir continuously; ensure yogurt is at room temperature.
Chicken pieces are dry.
Do not over‑fry; the chicken should only get a light coating. Finish cooking in the gravy where it stays moist.
Nut paste burns.
Stir constantly and keep the flame medium; add a splash of water if the paste starts to stick.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions for up to 2 months; thaw in refrigerator before reheating.
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 nut‑spice paste a day ahead and store in the fridge.
- Yogurt spice mixture can be whisked and refrigerated for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of Shahi Murgh Musallam in North Indian cuisine?
Shahi Murgh Musallam, meaning "royal whole chicken," originated in Mughal courts where lavish, aromatic gravies symbolized wealth and hospitality. It was traditionally served at royal feasts and special celebrations, showcasing the opulence of nuts, cream, and exotic spices.
What are the traditional regional variations of Shahi Murgh Musallam in Indian cuisine?
In Delhi and Lucknow, the dish often includes saffron and a richer cream base, while in Punjab a heavier use of ghee and butter is common. Some South Indian versions add coconut milk for a different texture, but the core nut‑spice gravy remains consistent.
How is Shahi Murgh Musallam authentically served in North Indian households?
Traditionally, Shahi Murgh Musallam is presented on a large platter, garnished with fresh coriander and sometimes slivered almonds. It is served hot with naan, roti, or aromatic basmati rice, allowing guests to soak up the rich gravy.
During which occasions is Shahi Murgh Musallam traditionally prepared in Indian culture?
The dish is popular during festivals like Eid, Diwali, and wedding celebrations, as well as special family gatherings where a luxurious main course is desired.
What makes Shahi Murgh Musallam special or unique in Indian cuisine?
Its uniqueness lies in the combination of a lightly fried, spice‑coated chicken with a velvety cashew‑almond gravy enriched by yogurt and aromatic whole spices, creating a balance of heat, richness, and royal elegance.
What are the authentic traditional ingredients for Shahi Murgh Musallam versus acceptable substitutes?
Authentic ingredients include whole chicken pieces, Kashmiri red chili powder, garam masala, yogurt, cashews, almonds, cardamom, cloves, and kewra water. Substitutes can be paprika for Kashmiri chili, Greek yogurt for regular yogurt, and pistachios or peanuts for cashews if needed.
What are the most common mistakes to avoid when making Shahi Murgh Musallam at home?
Common errors include over‑frying the chicken, which dries it out; adding yogurt on high heat, causing curdling; and burning the nut paste. Follow the step‑by‑step temperature guidance and stir continuously to prevent these issues.
Why does this Shahi Murgh Musallam recipe use a separate nut‑spice paste instead of adding ground nuts directly?
Grinding the nuts with whole spices creates a smooth, aromatic paste that integrates evenly into the gravy, preventing grainy texture and ensuring the delicate flavors of cardamom, cloves, and mace are released fully.
Can I make Shahi Murgh Musallam ahead of time and how should I store it?
Yes, you can marinate the chicken overnight and prepare the nut paste a day ahead. Store the cooked gravy and chicken separately in airtight containers in the refrigerator for up to 3 days, reheating gently before serving.
What does the YouTube channel That Foodie specialize in?
The YouTube channel That Foodie focuses on easy‑to‑follow Indian home‑cooking tutorials, highlighting everyday ingredients and step‑by‑step guidance for classic and modern dishes.
How does the YouTube channel That Foodie's approach to Indian cooking differ from other Indian cooking channels?
That Foodie emphasizes quick, practical techniques using ingredients readily available in Indian grocery stores, often offering shortcuts like optional food color and simplified spice blends, whereas many other channels stick to more elaborate, time‑intensive methods.
Last updated: August 31, 2026
