Chargha Murgh Mussalam

Murgh musallam (Whole chicken) is a Mughlai dish originating from the Indian Subcontinent.It consists of a chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon , cloves, poppy seeds, cardamom and chilli. It is cooked dry or in sauce, and decorated with almonds and silver leaves.

This is the authentic recipe for Murgh Mussalam.

In this below recipe we’ve made some changes and have baked the chicken half without the oven and half on the oven. This is a very unique recipe made with rice and chicken with some selected spice and herbs. It is ideal for parties and festivals.

From the spices and herbs used in making the curries to the kind of ingredients you will get to know about, there is a lot of India’s food history from Mughlai Cuisine. Mughlai cuisine is one such part of it about which the more you say becomes less.
This version of murgh musallam is one of the examples and in this recipe, the chicken is marinated with yoghurt, ginger-garlic paste, onion paste, green chilli paste, mustard oil, and ground spices. The chicken is marinated for a good amount of time and then cooked in golden onion and almond paste. This is a flavourful chicken recipe that you can prepare for your loved ones on special occasions and festivals.

Type: Rice/Main course

Preparation time: 20-25 minutes

Cooking time: 35-40 minutes

For the chicken marination:


  • 2lb chicken with bone
  • 1 cup yoghurt
  • 2 tbs lemon juice
  • 2 tbs vinegar
  • 2 tbs coriander powder
  • 2 tbs cumin powder
  • 1 1/2 tsp mace powder
  • 1 1/2 tsp nutmeg powder
  • 1 tsp rock salt
  • 1 tbs chaat masala
  • 3 tbs full ginger, garlic and green chopped

Procedure for marinating the chicken:

  • In a bowl mix all the ingredients
  • Put slit marks on the chicken
  • Put the marinade on the gashes and well coat the chicken with the marinade
  • Keep for at least 2 hours
  • For best result keep overnight

How to cook the chicken:

  • Preheat the oven at 375F
  • In a pan add 3 tbs mustard oil
  • Add the chicken to the pan
  • Cover the pan and cook for 20 minutes
  • Now take out the chicken and place in a baking tray
  • Bake for 35-40 minutes, flip half way
  • And grill for 4 minutes on each side
  • In between the gravy will be cooking as it was for 30-40 minutes and now keep the chicken and the gravy aside

For the rice:


  • 3 cups Basmati rice
  • 1 whole onion diced finely
  • 1 cup nuts – cashew nuts,raisins
  • For spice – 8 whole cardamom, 1 whole cinnamon,8 whole cloves, 1/4th nutmeg,1 tsp mace powder
  • Grind the whole spices in a grinder
  • Now in it add 3 tbs sugar, 2 tbs salt
  • The polao spice is ready
  • Also need 2 whole cloves, 2 whole cardamom,1/2 cinnamon for tempering
  • 2 bay leaves
  • 1/4 cup milk with 3-4 drops of yellow food color

Procedure for polao:

  • Soak the rice for 30 minutes
  • Drain the water
  • Parboil the rice
  • And allow to cool
  • Now add 1/2 cup ghee or oil or you can do half and half like 1/4 th cup ghee and 1/4th cup oil
  • Add the whole spices for tempering
  • Add the bay leaves
  • Add the cashew nuts and raisins, fry until the raisins plump up
  • Now add the rice in small amounts and keep on mixing
  • In between add the spices we made to the polao
  • Cover and cook for 15 minutes at low flame
  • The polao is ready
  • We will make beresta or fried onions in microwave
  • Take the finely diced onion in a plate and add 2 tbs oil just to make the onion greasy
  • In a oven put the plate at high power for 8 minutes
  • Fried onion and beresta

Assembling the Chargha Murgh Mussalam:

  • Now add the yellow colored milk spoon by spoon into the rice
  • Dish out the rice in a large bowl and add the fried onions on top
  • Place the grilled Chargha Murgh on the rice
  • Serve the gravy as a side

We’ve added a step by step video of the recipe👇

Enjoy this recipe with your friends and family and don’t forget to share this recipe

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