Murg Musalum Recipe: A Royal Chicken Curry with Mughlai Flavors

Discover the authentic Murg Musalum recipe – a Mughlai-style chicken curry bursting with royal flavors, aromatic spices, and rich gravy. Perfect with naan or basmati rice. Try this traditional Indian chicken curry at home today!

Introduction: The Royal Charm of Murg Musalum

If you like Indian chicken curry recipes, Murg Musalum has a place of honor in your kitchen journal. It has its origins in the Mughlai cooking of the royal courts of India, and it is an aromatic and also highly flavoured mixture of slow-cooked onions, tomatoes, and tender chicken cooked along with a variety of spices that result in a very royal curry.

Previously enjoyed within the majestic Mughal courts, the recipe has become a home-prepared sensation across India and internationally. As versatile as it is, it can be perfect for family nights, festivals, or indeed a special indulgence on the weekends.

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Whichever way it is served, be it with naan, tandoori roti, or fragrant basmati rice, Murg Musalum will transport the taste buds on a royal feast trip.

Ingredients for Murg Musalum

To prepare the ideal true chicken curry, you will need:
• Chicken (1 kg, bone-in) – für starken Geschmack
• Yogurt (½ cup) – tenderizes chicken and adds creaminess
• Ginger-garlic paste (2 tbsp) – basis of Mughlai cuisine
• Onions (2 medium, sliced) – caramelized for richness
• Tomatoes (2, pureed) – to produce a thick, tart gravy
• Green chilies (2–3, slit) – pungency and energy
• Turmeric, Red Chili Powder, Garam Masala (1 tsp of the three) – spice trio for flavor
• Coriander powder (1 tbsp) – musty aroma
• Fresh coriander leaves (handful) – for garnish
• Boiled eggs or potatoes if doing the more filling version

Step-By-Step Method

• Marinate the chicken: Combine the chicken, yogurt, turmeric, chili powder, garam masala, ginger-garlic paste, and salt. Set aside for a minimum of one hour, or overnight for optimal effects.
• Set up the base: Fill a heavy-bottom pan with oil. Onions should be fried till golden brown. Add the tomato puree and cook until the oil separates.
• Prepare the chicken – Put the marinated chicken and cook on medium-high heat for 10 minutes, sealing the flavours.
• Simmer – Put in ½ cup of water, cover, and simmer on low for 25–30 minutes until the chicken is tender.
• Final touch – Garnish with fresh coriander. Optional: Add boiled eggs/potatoes during the last 10 minutes.

Serving Ideas & Variations

• Classic Combination: Serve hot, accompanied by naan, tandoori roti, or steamed basmati rice.
• Side Dishes: A cucumber raita or garden salad helps to balance the spices just right.
• Vegetarian Twist: Substitute chicken with paneer or veggies of your choice for a royal veg Murg Musalum.
• Spice Variations: Add more chilies for a hot flavor or decrease if one desires a mild curry.

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Why You’ll Love This Recipe ❤️

1. Mughlai richness
2. Reassuring, homelike chicken
3. Perfect für Festtkommunikation
4. Easily customizable to taste by spice type
5. Murg Musalum is not just a recipe—it’s a journey into the Mughal Indian royal kitchens. Once tried, it will be the recipe that will come to mind when it comes to festivals.