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Murgh musalum

Recipe by rabz of Dhaka, BD

This is a royal dish that was served in Raja, maharajas & Nawabs darbar. And we usually make it on esp occasions as it is a very rice dish.

Ingredients non vegetarian 4 servings

    • 1 whole chicken cleaned & washed ( few slits should be made in the chicken).
    • 4 tbsp ghee
    • 1 cup yoghurt
    • 1/2 lemon's juice
    • 1 sliced and fried onion drained (like vagar) 
    • 1 tbsp ginger/garlic paste
    • 1 tsp salt or adjust to your taste
    • 1/4 tsp black pepper powder.
    • 3-4 roasted (whole red) chilli powdered
    • 1/2 tsp zafrani garam masala powder
    • 1 tsp roasted cumin seed powder 
    • 1/4 tsp jayfel & jawetri powder.
    For colour & fragrance: 
    • 2 tsp rose water
    • few strands of saffron


    1. In a non stick pot, put the whole chicken & marinade it with everything over night.
    2. Next morning tie the legs and cook the chicken over very low heat  for 35 -40 min.
    3. Turn it very gently on the other side, only once after 20 min.
    4. When the chicken is nice & tender remove it from the fire and pour a mix of saffron & rose water.
    5. Leave it for few min then serve the whole chicken on a decorated plater with polau rice.
    *This chicken has a slight gravy to it & the meat is very  juicy, tender and fragile so it has to be taken care of while bringing it out.




    Thank u Honey.


    Great seem to give good recipes