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.