Instant Pot Murg Musallam Made without Tandoor
Image Credit: Sher-E-Bengal/facebook

Murgh Musallam consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs, and seasoned with various spices.  

Preparation time: 1 hour

Cooking time: 2 hours

Servings: 4


  • 1 Kg Whole Chicken
  • 2 Tbsp Vinegar And 1/2 Tsp Salt Mixture
  • 1 Tbsp Ginger Garlic Paste
  • 1/2 Cup Yogurt
  • 1 Handful Coriander And 3-4 Green Chilies Paste
  • 1/4 Tsp Saffron
  • 1 Tsp Kewra Water
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Cumin Powder
  • 1/2 Tsp Garam Masala Powder
  • 1 Tsp Salt
  • 1 Tsp Red Chili Powder
  • 2 Pinch Salt
  • 1/4 Tsp Turmeric Powder
  • 150 Gms Chicken Mince
  • 1 Onion
  • 1/2 Tsp Garlic Paste
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Red Chili Powder
  • 1 Tsp Coriander Powder
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Cumin Powder
  • 1/2 Lemon Juice
  • Coriander Leaves
  • 1 Medium Tomato
  • 2 Boiled Eggs
  • 8-10 Almonds
  • 8-10 Cashews
  • 2 Onions (Paste)
  • 2 Tomatoes (Puree)
  • 1 Tbsp Ginger Garlic Paste
  • 1/2 Cup Yogurt
  • 1/2 Cup Fresh Cream Or Malai
  • 1 Tsp Poppy Seeds, 18-20 Cashews, And 18-20 Almonds (Paste)
  • 1 Tsp Coriander
  • 1 Tsp Red Chili Powder
  • 1 Tsp Salt
  • 1/2 Tsp Kashmiri Red Chili Powder
  • 1 Tsp Kasuri Methi
  • 1/2 Tsp Cumin Powder
  • 1/2 Tsp Garam Masala Powder
  • 1/2 Cup Oil


  • Take a whole chicken and make cuts on it, rub it with a mixture of salt and vinegar 
  • Let the chicken sit for 30 mins
  • In a bowl add, ginger garlic paste, yogurt, coriander, and green chilies paste, saffron, kewra water, coriander powder, cumin powder, garam masala powder, salt, red chili powder, salt, and turmeric powder, mix well
  • Coat chicken with this mixture (set a little mixture aside)
  • Marinate chicken for 30 minutes
  • In a pan, add oil, Add onion and minced chicken
  • Cook on medium flame till the chicken changes color
  • Add salt, ginger paste and garlic paste
  • Stir well for a minute
  • Once done, add red chili powder, coriander powder, turmeric powder, and cumin powder
  • Mix everything well for 1-2 minutes
  • Add some water if needed
  • Add tomato, Cook till it turns soft, add ¼ cup water and cover
  • Cook for 7-8 minutes on low flame, add coriander leaves, lemon juice, almonds, cashews, and 2 boiled eggs. Then turn off the heat and let the mixture cool
  • Once cool stuff the prepared mixture into the chicken
  • Tie the legs of the chicken with a cotton thread
  • In a deep pan add oil for shallow frying, fry the whole chicken on all sides for 3-4 minutes on each side, set aside when done
  • In a pan, add oil, add onion paste, cook on medium flame till onion turns golden brown
  • Once done, add ginger garlic paste, red chilli powder, salt, Kashmiri red chili powder, Kasuri methi, cumin powder, and garam masala powder, add a dash of water, mix everything well
  • Allow mixture to cook for 2-3 minutes, then add tomato puree and yoghurt, mix till oil separates 
  • Add previously prepared marinate masala, add cream, poppy seeds, cashew and almond paste
  • Cook for 3-4 minutes, then add water slowly and mix well
  • Add the whole chicken to the pan and bast, cook for 5 minutes
  • Take a heavy bottom pan, put in the gravy and chicken in it, Let cook for 40 minutes
  • Turn the chicken every 10 minutes and allow it to cook on all sides

Serve hot with Indian breads like naan or masala rice 

While the original Mughlai Murg Musallam was always prepared in a tandoor, modern methods of cooking make the dish just as tasty without a tandoor too.