Murgh Mussallum ( Chicken in a rich sauce) Recipe

Name: Murgh Mussallum ( Chicken in a rich sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup ghee; 2 medium chicken, skinned and pricked all over; 2 bay leaves; 8 cloves; 2 cinnamon sticks; 8 green cardamoms; 3 medium onions, sliced and fried golden; 1 cup coconut milk; 2 teaspoons ginger-garlic paste; ½ teaspoon turmeric powder; 2 teaspoons kashmiri chili powder; 3 teaspoons coriander powder; 2 tablespoons cashews, nut powder; 20 almonds, slivered; ¼ cup raisins; 4 tablespoons powdered milk; ½ cup yogurt, mixed with the milk powder; salt; 1 small onion, ground; ½ cup fresh yogurt; ¼ cup water; ½ teaspoon saffron, soaked in the water; 1 teaspoon ginger-garlic paste; 2 teaspoons coriander powder; salt; 1 tablespoon oil

Servings: persons

½ cup ghee
2 medium chicken, skinned and pricked all over
2 bay leaves
8 cloves
2 cinnamon sticks
8 green cardamoms
3 medium onions, sliced and fried golden
1 cup coconut milk
2 teaspoons ginger-garlic paste
½ teaspoon turmeric powder
2 teaspoons kashmiri chili powder
3 teaspoons coriander powder
2 tablespoons cashews, nut powder
20 almonds, slivered
¼ cup raisins
4 tablespoons powdered milk
½ cup yogurt, mixed with the milk powder
salt
1 small onion, ground
½ cup fresh yogurt
¼ cup water
½ teaspoon saffron, soaked in the water
1 teaspoon ginger-garlic paste
2 teaspoons coriander powder
salt
1 tablespoon oil

1
Rub marinade all over chickens.
2
Refrigerate overnight.
3
Grind fried onions to a paste.
4
Heat ghee, evenly fry the chickens till golden.
5
Remove.
6
In the same ghee, saute cardamoms, cinnamon, cloves and bay leaves.
7
Add onion paste, ginger-garlic and powdered spices.
8
Fry for a minute.
9
Add cashewnut powder and yogurt paste.
10
Cook mixture for 3 minutes.
11
Return the fried chickens to the pan.
12
Add half the almonds and raisins, coconut milk, 1 cup water and salt.
13
Cover and cook on low heat till the chicken is tender and gravy thick.
14
Garnish with remaining nuts and serve hot with Indian/Arabic bread.

3237

kcal

Calories

260

Fat

166

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: ½ cup ghee, 2 medium chicken, skinned and pricked all over, 2 bay leaves, 8 cloves, and more.

Yes, Murgh Mussallum ( Chicken in a rich sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Murgh Mussallum ( Chicken in a rich sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions