A regal Bangladeshi whole chicken marinated in an aromatic spice and yoghurt paste, then simmered in a rich onion gravy.
Murgh Musallam
Ingredients
- 800 g whole chicken
- 2 tbsp oil divided
- 2 tbsp ginger–garlic paste
- 2 tbsp browned onion paste
- 1 tbsp green chilli paste
- ½ tsp red chilli powder
- 1 tsp turmeric powder
- 3 tbsp yoghurt
- Salt to taste
- 2 bay leaves
- 2 green chillies
- 3 large red chillies
- 3 large onions chopped
- 1 tsp garam masala powder
- 2 tbsp fresh coriander leaves chopped
Whole spices (for paste & temper):
- 1 tbsp cumin seeds divided
- 2 strands mace
- 1 pinch nutmeg powder
- 4 green cardamoms
- 5 cloves
- 1 ″ cinnamon stick
Instructions
- Make the spice paste: Grind 1 tbsp cumin seeds, mace, nutmeg, cardamoms, cloves, and cinnamon into a fine paste.
- Marinate: In a bowl, mix the ground paste with ginger-garlic paste, browned onion paste, green chilli paste, red chilli powder, turmeric, yoghurt, salt, and 1 tbsp oil. Coat the chicken thoroughly, cover, and refrigerate for 3-4 hours.
- Temper & sauté: Heat the remaining 1 tbsp oil in a deep pan over medium heat. Add the remaining cumin seeds, bay leaves, green chillies, and red chillies; sauté for 1 minute. Add the chopped onions and cook until lightly browned.
- Cook the chicken: Add the marinated chicken along with its marinade. Stir until the oil begins to separate from the masala.
- Simmer: Pour in just enough water to cover the chicken. Season with salt, bring to a gentle boil, then reduce heat, cover, and simmer for 30-35 minutes, until the chicken is tender.
- Finish & serve: Transfer to a serving dish, sprinkle with garam masala, and garnish with coriander leaves. Serve hot with pulao.
Notes
Marinating deeply infuses flavour and tenderizes the meat. Browning the onion paste adds sweetness and body to the gravy. Adjust the chilli levels to suit your heat preference. Leftovers keep for up to two days; reheat gently to preserve texture. The murgh musallam is often served at weddings and celebrations paired with Kacchi biriyani and Zarda pulao. It’s rich, creamy, slightly sweet and spicy with bold aromatics. The chicken is tender inside and coated with thick, luxurious gravy.