Whole Chicken Curry (murgh Musallam)

This Whole Chicken Curry, also known as Murgh Musallam, is a classic dish from Pakistani cuisine. It features a whole chicken marinated in a flavorful blend of spices and then cooked to perfection in a rich and aromatic curry sauce.

Whole Chicken Curry (murgh Musallam)

Ingredients

  • 1 whole chicken, skin removed
  • 1 cup yogurt
  • 2 onions, finely chopped
  • 4 tomatoes, pureed
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/4 cup oil
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste

Instructions

  1. Marinate the chicken with yogurt, salt, and half of the ginger and garlic. Let it sit for 1 hour.
  2. Heat oil in a large pot and add cumin seeds. Once they crackle, add the chopped onions and remaining ginger and garlic. Cook until the onions are golden brown.
  3. Add the pureed tomatoes, coriander powder, red chili powder, turmeric powder, and salt. Cook until the oil separates from the masala.
  4. Add the marinated chicken and cook for 5 minutes, then add 1 cup of water. Cover and cook on low heat for 45 minutes or until the chicken is tender.
  5. Garnish with fresh coriander and mint leaves before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large pot Cutting board Knife Bowl for marinating

Tools

Spatula Cooking spoon Cooking pot with lid

Serving suggestions

Serve the Whole Chicken Curry with steamed basmati rice or naan bread.

Tips & tricks

For a richer sauce, you can add a splash of heavy cream or coconut milk at the end of cooking.

Cost

$15