Murgh Musallam Curry

Chef Kunal Kapur shares the recipe for Murgh Mussalam, whole chicken cooked in a mildly spicy gravy. This chicken curry infused with spices, saffron and essences is so delicious that one and all will relish it.
Murgh Musallam Curry

- Indian


- 1-2

Cooking Time

-60 Min


- Medium

Preparation Time

- 20-25 Min



  • 1 whole chicken
  • 1 cup curd
  • 2 tsp ginger - garlic paste
  • 1/2 tsp green chilli paste
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • 1 lime juice
  • Salt
  • Turmeric powder
  • 3 tbsp ghee
  • 1 bay leaves
  • 2-inch cinnamon
  • 4 cardamom & 3 cloves
  • 1/2 tsp shahi jeera
  • 1 tsp coriander powder
  • 1 green chilli
  • 1 tbsp brown onion paste
  • 1 tbsp fried cashew paste
  • Cardamom powder
  • Mace powder
  • Saffron, Kewara water & Sweet itar


  1. 1

    Tie the chicken skin with a thread In a bowl, add curd, ginger - garlic paste, green chilli paste, salt Add turmeric powder, red chilli powder and mix it.
  2. 2

    Add the chicken in a bowl Add salt, lime juice, turmeric powder, ginger - garlic paste and mix it and let it rest for 10 minutes Add the chicken in the second marination.
  3. 3

    In a heated pan, add ghee, bay leaves, cinnamon stick, cardamom, cloves, shahi jeera, ginger - garlic paste and saute.
  4. 4

    Add water turmeric powder, red chilli powder, coriander powder and mix it Add curd and stir it until it boils Add green chilli, marinated chicken and let it cook.
  5. 5

    Add the chicken on a plate Add water in the gravy Add brown onion paste, fried cashew paste and mixture of water Add salt as per taste and stir it.
  6. 6

    Add saffron water, cardamom powder, mace powder, water and stir it Add the chicken, saffron, kewara water, sweet itar and serve.
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