Murgh Musallam {Recipe}

Murgh MusallamMurg Musallam always reminds me of the Hockins Pressure cooker jingle I heard in my childhood. Finally we get the recipe from Aamira Haseeb. Another gem as always.


Chicken – 1, cut into 4 pieces

Ground ginger – 1 tsp

Ground ginger – 1 tsp

Tomato – 2 Pureed

Curds – 1 cup

Onion – 1 grounded with 10 almonds and a little saffron

Onion – 2 large, sliced

Red Chili Powder – 1 tsp

Turmeric – 1 tsp

Garam Masala Powder – ½ tsp

Cinnamon – 1 inch piece

Cloves – 3

Green Cardamom – 3

Oil – ½ cup


Mint and coriander chopped

Boiled eggs
Fried Onions


Heat oil and fry sliced onions till golden. Remove and crumble.

In the remaining oil, add the chicken and fry to seal the juices and remove

Now add ginger /garlic and all the masalas. Fry till oil separates, add the chicken back with the onions and beaten curds. Keep on a slow flame till done. Finally add chopped coriander and mint and garnish with more fried onions and boiled eggs.

– Recipe by Aamira Haseeb, Compiled by Mona Malik

No Comments Yet

Comments are closed