murg musallam
Bong Connection Chicken Recipe

murg musallam

Murg musallam is an authentic Mughlai dish which is extremely popular  in Northern and Eastern part of India.Authentic  dish contains a roasted and marinated whole chicken stuffed with spices,prawns ,eggs or rice and then cooking it in a yoghurt based spicy gravy .Today I will teach a  royal dish which is still a favorite among the royal families of Lukhnow .The soft melt into mouth meat stuffed with aromatic rice and ducked into a rich creamy gravy is full of goodness and can be a one pot meal.

ingredients[social_share style=”bar” align=”horizontal” heading_align=”inline” text=”” heading=”” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ link=”” /]

  1. 1 whole chicken
  2. 1 onion, ground
  3. 2 tbsp garlic paste
  4. 1 tsp coriander powder
  5. 1 tsp cumin powder
  6. 1 tbsp green chilies, chopped
  7. 1 tbsp red chili powder
  8. 1 tbsp all spices powder
  9. 1 tbsp crushed black pepper
  10. 1 cup curd or unsweetened yoghurt
  11. Few drops (kewra water)
  12. Mint leaves chopped fine( 3 to 4 tsp)
  13. 2 tbsp oil
  14. Salt as required
  15. Lemon juice ( 1 lemon)


murg musallam


Ingredients Of Rice

  1. 1/2 cup rice
  2. 2 eggs, boiled
  3. Boiled peas (1 cup)
  4. 1/2 cup fried onions
  5. 2 tbsp garlic paste
  6. 1 tsp whole cumin seeds
  7. 1 pinch yellow food color
  8. 4 black cardamoms
  9. 4 bay leaves
  10. 2 sticks cinnamon
  11. 1 mace flower
  12. 1 star anise
  13. 4 to 5 cloves
  14. 1/2 cup clarified butter
  15. Salt to taste

Chicken marination

  1. Make small cuts on chicken.
  2. Make a paste of all the ingredients of marination and rub this mixture on the chicken for at least 2 to 3 hours.

Make Rice

  1. Cook basmati rice in boiling hot water till grains look long but the rice not fully cooked.
  2. Heat clarified butter in a pot, add the ground whole spices and bay leaves and fry.
  3. Add chopped onions and fry till crisp.
  4. Fry for a little while.
  5. Add garlic, peas,rice, salt and water.
  6. Leave to cook.
  7. When rice is ready, add saffron. Leave on dum at low flame.
  8. fill the chicken with this rice and a boiled egg .
  9. You should traditionally sew with a needle and close this opening but I didn’t close it,just should be careful that the rice does not come out.
  10. Cook the chicken in a pre heated oven at 160 degrees for 45 minutes.

For the gravy

  1. Make a paste of 2 onions
  2. 1/2 cup cashewnut paste
  3. Turmeric powder 1/2 tsp
  4. Red chilly powder 1 tsp
  5. Ginger garlic and green chillies paste (2 tbsp)
  6. All spice powder (2 tbsp)
  7. Kewra water (2 tbsp)
  8. Yoghurt(1/2 cup)
  9. Cream or water (1/2 cup)

Preparing the gravy

  1. Add 1/4th cup oil in the pan.
  2. Fry the paste of onions followed by ginger garlic and chilly paste.
  3. Add turmeric and chilly powder.
  4. Add the curd or yoghurt and fry till oil is seen on the sides of the pan.
  5. Add cashewnut paste and fry.
  6. Add cream or water to get the quantity of gravy you want
  7. Add all spice powder followed by kewra water.
  8. Allow to cook on slow flame for 15 to 120 minutes.
  9. Add the whole chicken into this gravy and cook covered for another 15 minutes.
  10. Serve hot with naans or rice.



Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.


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