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Murgh Musallam

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Title: Murgh Musallam  
Author: World Heritage Encyclopedia
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Subject: Chicken 65, Butter chicken, Chicken tikka masala, Vada (food), Chicken tikka
Collection: Chicken Dishes, Indian Cuisine, Indian Meat Dishes, Mughlai Cuisine, North Indian Cuisine
Publisher: World Heritage Encyclopedia

Murgh Musallam

Murgh musallam
Course Main course
Place of origin Subcontinent
Serving temperature Hot
Main ingredients Chicken, tomato, egg, ginger, onion
Cookbook: Murgh musallam 

Murgh Musallam (Masala roasted chicken) is a Mughlai dish.[1]


  • History 1
  • Preparation 2
    • Ingredients 2.1
  • See also 3
  • References 4
  • External links 5


Murgh Musallam literally means whole chicken. The dish was popular among the royal Mughal families of Awadh now state of Uttar Pradesh in India. It also means well done. Ibn Battuta described Murgh Musallam as a favourite dish of Muhammad bin Tughluq.[2] The dish was also served in the Delhi Sultanate.[3]


The whole chicken piece is marinated for hours and then stuffed with boiled eggs, prepared with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli, and decorated with almonds and silver leaves.[4]


The main ingredients are :

a whole chicken piece,

ginger-garlic paste,

red chilli powder and salt.

Cumin seeds, boiled eggs, red chilli powder, cashew nuts, raisins, and turmeric powder may be added to the stuffing.[5]

See also


  1. ^ Singh, Prerna. "Masala roasted chicken (Murg Musallam)". The Guardian. 
  2. ^ Tirmizi, Bisma. "Food Stories: Murgh Musallam". DAWN. 
  3. ^ Pargal, Sharda (1 January 2001). The Chicken Cookbook. Penguin UK. p. 302.  
  4. ^ "Murgh Musallam: stuffed chicken has never tasted this good". Firstpost. 
  5. ^ "Recipe: Murgh Musallam". Zee News. 

External links

  • Roasted chilli yoghurt chicken (taj murgh musallam)
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