Murgh Mussallam ~ Whole Chicken

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If there are family specials and things related to that, they always bring memories to us. This is one such recipe that Amma always treasured and prepared on special occasions. Of course, all the special occasion naturally comes on Sunday. Amma takes on herself to prepare a feast on all Sundays. This recipe, she got from her old pressure cooker which she got when she got married. The recipe book was really torn and worn. My hubby dear always sees that and remarks that it looks like a stone age piece of information passed across centuries. I am told that the taste of this does give one that feeling.

This is one of Amma’s specials,

Ingredient Needed for A:

Chicken – 1 medium
Curd – 125 gms
Chilli powder – 1/2 tsp
Garam masala – 1/2 tsp
Turmeric powder – a pinch
Garlic – 6 flakes
Ginger – 2″
Green Chillies – 2
Salt to taste

Ingredients needed for B:

Vanaspati or Butter – 160 gms
Onions – 350 gms

To be roasted

Red chillies – 5 nos
Cloves – 6
Peppercorn – 6
Cinnamon – 1
Cardamon – 4
Almonds – 6 to 8
Cumin Seeds – 1/2 tsp
Coriander Seeds – 1 tsp

Garlic – 6 flakes

Ginger – 2″
Garam Masala – 1/4 tsp

For the Gravy

Water – 150 ml
Coriander leaves – few springs

Preparation A:

Clean and wash Chicken, pick all over with a fork. Grind all masala to a fine paste and mix with Curd. Rub this mixture over the chicken and leave for 2 to 3 hours.

Preparation B:

Roast all ingredients except ginger, coriander, red chillies and garam masala. Chop Onions and garlic, fry and keep aside. Grind roasted masala, ginger, almonds, fried onions and garlic into a fine paste. Cut coriander finely.

Method to Prepare:

Heat butter in a cooker body, add 1/2 tsp chilli pw and chicken. Lightly brown the chicken. Add the masala paste of Ingredients B and stir for 2 min. Add water, Close lid. Place cooker on max heat. Bring to full cooking and pressure. Reduce to medium heat and cook for 10 min. Open cooker immediately after releasing steam pressure. Place cooker on the stove and let the water evaporate if any. Garnish with coriander leaves and garam masala.

We always make it with Ghee rice and serve it as a whole. Unfortunately, I was not able to get the picture of the whole chicken, will replace the next time I prepare it.

Enjoy! and get back with feedback.

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Murgh Mussallam ~ Whole Chicken
Votes: 1
Rating: 5
Rate this recipe!
Cuisine Andhra Pradesh
By Diet Non Vegetarian
Dish Type Chicken Dishes
Cuisine Andhra Pradesh
By Diet Non Vegetarian
Dish Type Chicken Dishes
Votes: 1
Rating: 5
Rate this recipe!

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  1. Sri,what a great dish! I heard about this and was planning to make it someday.Thanks for mom’s recipe girl.I will try.I posted a Mughal dish too today!:)

  2. Oh yum Srivalli, that is a droolworthy dish…. My very first cookbook came with a pressure cooker too 😉 I lost it somewhere though, but it had some great recipes…

  3. Thanks for stopping by my blog and the kind comments.I think you have an awesome blog here and some wonderful recipes.I have to try this chicken dish.Thank you for sharing.

  4. Thanks make my day with your lovely comments…Yes I checked yours and its as lovely as I thought…will try it next time…

    Welcome Jyothi

    you are most welcome to it Saju

    Thanks bhags

    hhah…you have a way with words ..Cynthia

    Thanks ..Sig ..I agree…cookbooks with cookers are so good..

    Welcome to my blog starry nights…and thanks for the nice comments…do visit again…

    Thanks for dropping by …Lia …do visit again..

    Thanks ..SeeC

  5. Thank you for such a delicious recipe! I didn’t have all the ingredients so I had to substitute for cardamon and cloves and make my own Garam Masala. I’ve never worked so hard to cook a chicken! It turned out great and was so good that my small family devoured the whole chicken between dinner and breakfast.

    My only comment is that the recipe did not specify whether or not to skin the chicken–I went ahead and took the skin off.

    I’ve ordered some garam masala because I’ll definately be making this recipe again soon!

  6. Thanks for sharing your recipe. My mother married a man from Kuwait and used to make this when I was a child. I’ve been craving it for years and have been wanting to make it but couldn’t find a recipe using the whole chicken. This one seems closest to what she used to make. It tasted fabulous!

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