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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Murgh Musallam (Indian Stewed Spiced Chicken)

Difficulty 3/5 Ingredients 26 Steps 13

Ingredients

Chicken

  • 600 g chicken
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 2 tsp red chile powder
  • ¼ tsp pepper powder
  • ½ tsp turmeric powder
  • ½ tsp salt

Spice blend

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2-inch piece cinnamon
  • 2 green cardamom pods
  • 4 cloves
  • ¼ tsp grated nutmeg (jayaphala)
  • 1 medium mace javitri
  • 1 black cardamom (moti elachi)

Curry

  • 8 almonds
  • 10 cashews or 1 tbsp poppy seeds
  • 2 cups (2 ea.) chopped onions
  • 1 large tomato, puréed
  • 4 slit green chiles
  • 4 tbsp oil or ghee
  • 2 tsp ginger-garlic paste
  • 1 tsp red chile powder (use more if required)
  • 2 tbsp chopped mint leaves
  • 2–3 cups water
  • Salt to taste

Steps

Chicken

  1. Cut chicken into bite-sized pieces. Wash well.
  2. Marinate chicken with remaining ingredients 1–4 hours.

Spice blend

  1. Dry roast all ingredients until light brown and aromatic.
  2. Cool. Grind into coarse powder.

Curry

  1. Soak almonds and cashews in water 10–15 minutes. Peel almonds.
  2. Grind almonds and cashews into smooth paste. Add 1–2 tbsp water if required.
  3. Heat 2–3 tsp oil in pan or wok. Sauté chopped onion until golden brown. Cool. Grind into paste, adding as little water as possible.
  4. Heat oil or ghee in pan or wok. Add onion paste, green chili and ginger-garlic paste. Sauté until onion paste leaves oil.
  5. Add marinated chicken. Mix well. Cover. Cook 5–6 minutes over medium-low heat, stirring occasionally.
  6. Mix in red chili powder, spice blend and tomato puree. Cover. Cook, stirring occasionally, until oil floats on surface.
  7. Add water. Cook 3–4 minutes over medium heat.
  8. Mix in nut paste, mint and salt. Cook until gravy is thick and oil floats.
  9. Remove from heat. Stir in coriander leaves.

Source. Adapted from “Cookbook:Murgh Musallam (Indian Stewed Spiced Chicken)” by Wikibooks contributors, revision of 2025-08-21, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.