Murg Mussallam

Murg Mussallam


The 'Murg Mussallam' (literally means whole chicken) is one such delicacy perfected by the cooks of Awadh. Competence of the cook is gauged by his ability to cook the dish cooked on ceremonial occasions. The preparation of Murg Mussallam requires a good command over the blending of spices and knowledge of heat control. Purists prefer country chicken to the broiler for the cooking of any chicken dish because they consider the farm chicken no match the robust roaster even though the cooking tome and processing is longer in the later case.


  • 1kg: Chicken (whole)
  • 25 gm: Papaya (raw)
  • 4 medium sized: Onions
  • 2 inch long piece: Ginger
  • 4 cloves: Garlic
  • Salt to taste

  • Masala 'A'
    • 50 gm: Desiccated Coconut
    • 20 gm. Chironji
    • 8 gm: Cardamom (green)
    • 8-10: Cloves
    • 5 gm: Black Pepper
    • 5 gm: Poppy seeds
    • 5 gm: Cinnamon
  • Masala 'B'
    • 250 gm: Curd
    • 250 gm: Ghee
    • 4 Eggs
    • 30 gm: Almonds
    • 20 gm: Cumin seeds
    • 20 gm: Coriander seeds
    • 5 gm: Chilli powder
    • 2-3: Silver leaves (clean and wash)
    • A pinch: Saffron
    • A pinch: Saffron colour (edible)
    • 1 tsp: Kewra jal


1.       Mix all the ingredients for the marinade and rub the chicken with this mixture. Keep aside for at least an hour.

2.       Ash and soak the rice for 45 minutes.

3.       Boil 1.5 litres water in a pan. Add salt, cardamoms, cloves and green chilies. Stir well. Remove the pan from heat. Add rice and bring to a boil. Add lemon juice and stir well.

4.       Remove half of the rice and spread over the marinated chicken. Continue to cook the remaining rice, stirring occasionally, until half cooked. Drain and spread over the initially cooked rice. Sprinkle milk over it. Cover with a lid and seal with atta (whole wheat) dough.

5.       Pre-heat the tawa over medium heat. Put the sealed pan on the pre-heated tawa and cook over medium heat for 35 to 40 minutes. Break the seal and serve from the pan itself with dahi ki chutney.