20/07/2025
Shahi Murgh Musallam Recipe:-
Whole chicken 1 kg (skinless, cleaned)
Lemon juice 2 tbsp
Salt 2 tsp
Turmeric powder 1/2 tsp
Rub all over the chicken
Set aside for 15 min
Curd (yogurt) 1 cup, thick and whisked
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Kasuri methi 1 tsp
Nutmeg powder a pinch
Mace powder a pinch
Fried onion (birista) 1/2 cup, crushed
Salt to taste
Apply all over and inside the chicken
Cover and marinate at least 4 hours or overnight in the fridge
Ghee + Oil 4 tbsp
Bay leaves 2
Green cardamom 3
Cloves 4
Cinnamon stick 1 inch
Black peppercorns 5–6
Onions 2 large, finely chopped
Ginger garlic paste 1 tbsp
Tomatoes 2 medium, finely chopped or pureed
Cashew paste 3 tbsp (or almond paste)
Fresh cream 3 tbsp
Kewra water 1/2 tsp
Saffron milk 2 tbsp (optional)
Heat ghee + oil
Add whole spices and sauté for 30 sec
Add chopped onions
Cook until golden brown
Add ginger garlic paste
Sauté for 1–2 min
Add chopped tomatoes
Cook till soft and oil separates
Add cashew paste
Cook for 3–4 min until thick and roasted
Add marinated chicken with all marinade
Sear chicken on high heat for 5–7 min, turning to coat evenly
Gravy and Dum Cooking
Add 1.5 to 2 cups hot water
Cover and simmer on low heat for 40–45 min
Baste chicken occasionally with the gravy
Add cream, saffron milk, and kewra water
Cook uncovered for final 5 min to thicken the gravy
Coriander leaves 1 tbsp, chopped
Fried onion for garnish
