Sunday, February 2, 2014

Murg Musallam [A Royal Awadhi Chicken Recipe]


        Musallam connotes a whole chicken.This is a rich Awadhi cuisine made of whole chicken,in stuffed category,and of great taste,rich aroma & flavour.The present recipe is a bit in deviation from original procedure accommodating the modern way of   cooking & convenience.A royal sight on your dining table before your guests in a dawat!

Ingredients :

  • Dressed whole chicken  1 [500-600 gm]
For marination-
  • Lemon  1
  • Salt 1/2 tsp
  • Turmeric powder  1/2 tsp
For Stuffing-
  • Mutton keema [minced mutton]  250 gm
  • Green cardamoms  4
  • Cinnamon  2"
  • Cloves  3
  • Bay leaf  3  
  • Mace [javitri]  2 leaves
  • Red chili powder  1 tsp
  • Dry garam masala  1tsp
  • Ginger  2" piece
  • Onion  4 medium
  • Green chili  4-5
  • Garlic  6-7 cloves
  • Poppy seeds  2 tsp
  • Milk  1/2 cup
  • Khoya or paneer  1/2 cup
  • Kewra essence  a few drops
  • Salt to taste
  • Refined oil or pure ghee  4 tbsp
  • For garnishing-
  • Eggs  3 boiled
  • Coriander leaves  1 bunch

 Preparation :

  •  Marination of chicken: Wash the chicken thoroughly.Make cuts on all the parts of chicken.Rub lemon juice on every part of it and apply turmeric powder and salt as well.Keep aside for 2 hours for marination.

  • Marination of keema: Wash thoroughly the minced mutton,mix salt and leave aside  for 1/2 hour.Thereafter throw away discharged water.
  • Cut finely the ginger,garlic and onions lengthwise.Grind half of these together.
  • Chop finely the green coriander leaves.
  • Soak poppy seeds in milk for 1/2 hour.Then grind the poppy seeds with milk itself.
  • Cut the green chiliies lengthwise.
  • Boil the eggs.Fry two of them and grate the other one.
  • Grate paneer [or mash khoya].


  • For stuffing:  Heat a pressure cooker,add 1 tbsp oil.Add green cardamom,mace,clove,cinnamon and fry for 1-2 seconds.Add pieces of onion and fry till golden brown.
  • Add keema and 1/4 tsp of salt.Fry,keep stirring till discharged water is tried up.Add dry garam masala,red chili powder,poppy seed paste,keep stirring
  • .Cover the lid without valve,and cook till keema gets tender.Add green chili pieces and paneer or khoya,mix and cook for 5 minutes.Close the flame.Add kewra.Cut the fried egg into 8 pieces and mix.Stuffing is ready.

  • For chicken:  Heat remaining oil or ghee in a cooker,add the full chicken,fry carefully until semi tender.Take it out and place on a big plate.
  • Stuff the chicken with the  keema stuffing properly.Keep the remaining stuffing aside.

  • Add onion,garlic and ginger paste in the remaining oil in the heated cooker.Fry,keep stirring till oil starts oozing in the bottom.
  • Add the remaining stuffing.Mix well.
  • Place the stuffed chicken in it.Cover well the chicken with masala from bottom of cooker.Cover cooker with lid.Cook for 1 whistle,lower the flame,cook for another 10 minutes.
Close the flame.When pressure is released,remove the lid,take out chicken carefully,so that it is not broken, in a serving tray.
The murg musallam is ready.

 Garnish it with chopped coriander leaves and grated egg.
Serve hot.Cut into medium pieces with a sharp edged knife at the time of meal itself.
Ideal companion- rumali roti or nan and rice [preferably basmati rice].


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  2. This is such a royal and exclusive dish..thanks for sharing..definitely worth throwing a party for!😀

    1. Thanks Candlez.Just go ahead with party and enjoy enthusiastic comments.

  3. Seems yummy... Two different meats combined..Royal!!

  4. Oh! MY! Very "King-like" kind of dish.

    1. Thanks Indrani.This cuisine was developed during period of Nawabs of Awadh,as is said.In is original format,this is much magnificient.

  5. I'll definitely try it right after my board exams are over :)

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  7. I have never tasted this roti. Looks really yummy and bookmarked right away. will be trying..
    Restaurant in Rajendra Nagar