Murgh Mussallam (Roasted Spicy Chicken)


  1. Chicken 1 whole
  2. Oil 1 cup
  3. Salt 2 tsp.
  4. Ginger garlic paste 2 tsp.
  5. Lemon juice 6 tbsp.
  6. Poppy seeds 2 tbsp.
  7. Whole red chillies 8-10
  8. Whole black pepper 1 tsp.
  9. Black cardamom 1
  10. Cinnamon 1/2 inch piece
  11. Cloves 6
  12. Green cardamom 2
  13. Almonds 10
  14. Coconut powder 2 tbsp.
  15. Cumin seeds 1 tbsp.
  16. Nutmeg small piece
  17. Mace small piece
  18. Onions (sliced) 2
  19. Boiled eggs 2
  20. Fresh coriander for garnishing


  • In a frying pan roast poppy seeds, whole red chillies, whole black pepper, black cardamom, cinnamon, cloves, green cardamom, almonds, coconut powder, cumin seeds, nutmeg and mace each separately.
  • Grind all of them together in a powdery form.
  •  In a pan heat the oil.
  • Add onions fry till golden brown.
  • Take them out from the oil and spread on kitchen towel till they cool and get crunchy.
  • Crush them in the chopper.
  • In a bowl mix together grinded masala, lemon juice, salt, ginger garlic paste and crushed brown onions.
  • Put incisions on chicken.
  • Rub the masala on chicken.
  • Leave the chicken to marinade for 24 hours.
  • Put the chicken in a pan.
  • Add oil in which onions were fried.
  • Cook on high heat until heated well.
  • Cover and lower the heat.
  • Cook for 15 minutes.
  • Flip the chicken, cover and cook the other side for another 10-15 minutes.
  • Take out in a serving dish.
  • Garnish with boiled eggs and fresh coriander.
  • Serve hot with naan and raita.

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