Murg Musallam | Whole Chicken revisted ~ Step by Step Pictures

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Over the weekend for the Deepavali, my SIL was visiting us. So as expected it was fun with all the kids running around. On my part, I had planned on making some new dishes as well as their regular favourite. We were meeting for the Deepavali after many years. A couple of years back, we had the tradition of meeting for the festival. Off late, it has been shifted to Sankranti. While Sankranti will be all about doing rangolis, eating sugar cane, Deepavali is surely about firecrackers.
As the festival came on the weekend, it was a nonstop playing with those firecrackers for both the days. With breakfast mostly being traditional ones for the three days, the lunch again tended to be the regular dals and sambar. So I had to make something North Indian for dinner. On the Diwali day, since my inlaws do not have the habit of making nonveg, I took the chance to cook this at Amma’s place.
Murg Mussalam

We grew up on Diwali Idli, Dosa, and nonveg gravies. Later once I gave up on nonveg, it used to be chutneys that, though use to be an everyday fair, was still special on these days.

So when my sils visited us during this festival, Amma used to make it for us. To follow the tradition, I said I would make this whole chicken or Murg Musallam, the dish that Amma used to make so often when she was eating. Somehow we stopped making this off late. I was surprised however that Athamma remembers this and was praising Amma’s signature cooking on this.
Since the first time I shared this recipe was nearly seven years ago, the original pictures make me laugh at my own pictures. I also wanted to make sure I clicked step by step this time. It is a long process and takes time. However, there is not a person who wouldn’t love this. Our relatives were so happy and blown away with the taste of this dish and my sil, in fact, wanted to have the step by step pictures to help her. I said I would be anyway putting this here for reference.

Ginger Garlic, Red Chili powder, turmeric, salt along with curds for marinating the chicken for 3 -4 hrs.

The entire chicken skinned and marinated as a whole.

This is the masala for the gravy. Deep fried onions, fried garlic, along with whole spices like coriander, peppercorn, cloves, cardamon, cinnamon, cumin seeds, roasted almond and the only change Amma wanted to do was to use whole red chillies. So we roasted that before grinding.

This is ground a smooth paste.

Salt and Garam Masala can be added at this stage.

The entire chicken will be cooked, so heat the pressure cooker with butter and red chilli powder.

Take the chicken from the marinade, roast on all sides till it browns.

Then add the marinade and cook further.

Since it was not possible to roast all the birds in the same pressure cooker, I used a Kadai as well.

The ground masala is added to the chicken and continues to roast on all sides.

It becomes extremely tough to handle the bird, I managed using tongs.

Finally, the cooker is closed and cooked for a whistle. And simmered for 10 mins.

Once the pressure falls, continue to cook till your masala is thick.

Serve with ghee Rice

Murg Musallam | Whole Chicken revisted ~ Step by Step Pictures

Course Main Dish - Gravies
Cuisine Mughlai Cuisine
By Cook Method Pressure Cooker, Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Chicken Dishes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 3 minutes
Servings 4 people
Author Srivalli


Ingredient Needed for Chicken Marinade

  • 1 kg Chicken
  • 125 gms Curds
  • 1/2 tsp Red Chilli powder
  • 1/2 tsp Garam Masala
  • A pinch Turmeric powder
  • 6 cloves Garlic
  • 2 Ginger inch
  • 2 nos Green Chillies
  • Salt to taste

Ingredients for roasted Masala:

  • 160 gms Butter
  • 350 gms Onions
  • 5 nos Dry Red Chillies
  • 6 Cloves Garlic
  • 6 nos Peppercorns
  • 1 Cinnamon
  • 4 Cardamom
  • 6 to 8 Almonds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 6 cloves Garlic
  • 2 inch Ginger
  • 1/4 tsp Garam Masala

For the Gravy


For the Chicken Marinade

  • Clean and wash Chicken, pick all over with a fork. Grind all other ingredients listed to a fine paste, and mix with curds. Rub this masala paste over the chicken and leave for 2 to 3 hours to rest.

For the Roasted Masala

  • Keep aside ginger, garam masala. Chop onions and garlic, fry and keep aside. Now roast Dry Red Chillies, Peppercorns, Cinnamon, Cardamom, Almonds, Cumin Seeds, Coriander Seeds nicely and keep aside to cool.
  • When everything cools down, grind all the ingredients along with ginger, together to a fine paste. Add Salt and Garam Masala.

Making the Whole Chicken

  • Heat butter in a cooker body, add 1/2 tsp chilli powder and the chicken marinade. Lightly brown the chicken. Add the roasted ground masala paste 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. Place cooker on the stove and let the water evaporate if any. Garnish with coriander leaves and garam masala.
Tried this recipe?Mention @cooking4all or tag #cooking4all!

This recipe is same as the original Murg Musallam , I have updated with step by step pictures along with a new centre piece.

Have a great week ahead!

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