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Best Tasting Instant Pot 30 Minute Mughlai Murgh Musallam | Whole Chicken Recipe

Mughlai Whole chicken cooked in the Instant Pot, pressure cooked for just 15 minutes…

Murgh Musallam is a popular Mughlai dish, whole chicken cooked in ground almond and poppy seeds gravy. Saffron is added to the gravy, makes this dish extremely scrumptious.  This is a rich, flavorful and delicious whole chicken recipe.

In the Instant Pot, this can be cooked effortlessly, pressure cooked for 15 minutes. The chicken was perfectly cooked, tasted very flavorful & the gravy lip-smackingly delicious.


Egg Stuffed Murgh Musallam, cooked over stovetop: Recipe Click here

Cooking Video

Instant Pot Whole Chicken or Murg Musallam Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 people
For marinating Whole chicken
  • Whole Chicken- 3 lb or 1.5 kg
  • Kashmiri Chili powder- 1½ tbsp
  • Salt- 1½ tsp
  • Water- 2 tbsp
  • Lemon juice- 2 tbsp
For making paste
  • Almonds- 20
  • Poppy seeds- 1 tbsp
  • Cumin seeds- 1 tsp
  • Water- ¼ cup
For making Gravy
  • Ghee or oil- 2 tbsp
  • Whole cardamom- 4
  • Whole cinnamon- 2-inch slice
  • Dried Bay leaves- 2
  • Onion, chopped- 2
  • Ginger-garlic paste- 1 tbsp
  • Tomatoes, chopped- 2
  • Turmeric powder- ¼ tsp
  • Chili powder- 1 tsp
  • Cumin powder- ½ tsp
  • Coriander powder- 2 tsp
  • Salt- ½ tsp
  • Yogurt, beaten- 1 cup
  • Saffron strands- 8 to 10 strands
  • Cilantro, chopped- ¼ cup
  1. Drizzle 3 tbsp lemon juice over the whole chicken, rinse it thoroughly under running water.
  2. Pat dry with a kitchen paper towel.
  3. In a small bowl, combine Kashmiri Chili powder, salt along with 1½ tbsp water and lemon juice. Spread this all over the whole chicken and let marinate for 30 minutes to an hour.
  4. Note: Instead of whole chicken, chicken legs or bone-in pieces can be used.
  5. Soak whole almonds in hot water for 5 minutes or add ¼ cup water to the whole almonds and microwave for a minute. Peel off the skin.
  6. Into a blender- add almonds, poppy seeds, cumin seeds and water, grind to a smooth paste. Keep aside.
Cooking whole chicken
  1. Turn on the Instant Pot. Select Saute setting, temperature should be Medium. Let display turn to HOT.
  2. Add ghee or oil. Add whole cardamom, cinnamon and bay leaves. Saute for a few seconds.
  3. Add the chopped onions, season with ½ tsp salt and combine well.
  4. Add ginger-garlic paste, cook for 2 minutes.
  5. Add tomatoes, saute for 2 minutes.
  6. Add chili powder, turmeric powder, cumin powder, coriander powder, combine well.
  7. Add the ground almond/poppyseed/cumin seeds mixture, combine well.
  8. Add the saffron strands, combine well.
  9. Beat the yogurt well taken in a bowl using a spoon. This way yogurt won't curdle while cooking.
  10. Add the yogurt to the pot, combine well.
  11. Ensure the bottom of the pot hasn't turned brown.
  12. Taste the gravy, if needed add more salt.
  13. Place the marinated whole chicken over the gravy, keep the breast side down. Pour some gravy over the chicken.
  14. Close the pot with the lid, turn the knob to Sealing if using Instant Pot Duo model.
  15. Cancel Saute setting.
  16. Select Pressue cook setting. Set time to 15 minutes, at high pressure
  17. After 15 minutes of pressure cooking, let the pressure release naturally for 10 minutes.
  18. After that do a quick pressure release.
  19. Open the lid, combine the gravy well, garnish with chopped cilantro.
  20. Transfer the whole chicken on a platter, pour some gravy over the chicken.
  21. Serve the remaining gravy in a separate bowl.
  22. The gravy tastes lip smackingly delicious.
  23. Enjoy with roti, naan, chapati, basmati rice, ghee rice or fried rice. It's yummylicious.
Instead of whole chicken, chicken legs or bone-in peices can be added.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...