Murgh Musallam (Chicken Curry)
Submitted by caibo579
Murgh Musallam, a home-style Indian chicken curry with whole cinnamon, cardamom, star anise and cloves simmered with yogurt and fresh chilies. The authentic recipe that makes jarred curry powder irrelevant.
YIELD
2 servingsPREP
20 minCOOK
90 minREADY
110 minOnce you cook real Indian curry built on whole spices, the yellow jar of pre-ground curry powder genuinely becomes useless. This Murgh Musallam is that gateway recipe, featuring jointed chicken simmered with a full lineup of whole aromatics: cinnamon, green and brown cardamom, star anise, peppercorns and cloves, plus fresh ginger and a serious amount of garlic (14 cloves, which mellows to something surprisingly subtle after cooking).
The yogurt finish is what gives the gravy its signature silky character. Whisked in after the oil separates from the onion-garlic masala (the classic Indian “tel chhodna” cue that the base is properly cooked), the yogurt melts into a creamy, glossy sauce rather than curdling.
Use whole spices only, not ground. The pods and sticks release flavor slowly and keep their oils intact through the simmer. Break the star anise apart before adding so the tiny seeds inside each arm get out. And skip the white cardamom pods entirely, only green and brown bring the right character.
Pro Tips
- Crack the cardamom pods slightly with the flat of a knife before adding, this helps them release flavor during the simmer
- Pick out the whole spices before serving if you’re feeding kids or cautious guests, biting into a clove or peppercorn is startling
- Whisk yogurt smooth with a fork before adding to a hot pan, lumpy yogurt curdles
- The amount of yogurt directly controls gravy quantity, double it for a saucier finish and extend cook time accordingly
- Adjust chilies to taste, as written this is medium-hot, experiment with more for serious heat fans
Variations
- Use bone-in chicken thighs only for richer, more forgiving meat
- Add a handful of toasted cashews blended with a splash of yogurt for a creamier korma-style version
- Serve over basmati rice or with warm roti to soak up the gravy
Ingredients
Directions
Clean and joint chicken.
If you don’t like the skin, remove it.
Mash the ginger into a paste (or chop finely) and mince the garlic.
Heat oil in a large frying pan.
Use “medium-high heat".
Break apart the star anise to release the seeds inside the arms.
To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger.
Be careful not to burn the garlic.
Sauté until the onions are cooked but not browned.
Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often.
When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook until the chicken is done and the gravy is thick.
Finally, add the fresh coriander leaves.
This is the basic recipe.
Try varying the whole spice combinations until you find a favorite.
The recipe doubles well.
NOTES: * Chicken curry -- This recipe is the real thing.
Throw out your curry powder: you’ll never use it again once you’ve tried this recipe.
- A cardamom pod is not the same thing as a cardamom seed.
Make sure you get the pods.
A pod is about the size of a pea and contains seeds inside it.
Don’t substitute the ground version of any of the whole spices, the effect will not be the same.
And don’t use white cardamom pods.
- You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don’t eat them.
Try the recommended quantity of garlic.
The flavour is surprisingly subtle.
More yogurt makes more gravy.
Also a longer cooking time.
Vary the amount of chilies to suit your taste.
This recipe is medium-hot.
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