Morog Mosallam (Whole Chicken Roast)


Here are tips of Morog Mosallam (Whole Chicken Roast), how to make Whole Chicken Roast? this Morog Mosallam recipe is created by Suraiya Lagna


  • Whole Chicken 1, Skinless medium sized
  • Fine shredded onion 1 cup for frying (Beresta)
  • Garlic paste 3 tsp
  • Ginger paste 2 tsp
  • Onion paste 4 tbs
  • Nutmeg powder ½ tsp
  • Mace powder ¼ tsp.
  • Salt to taste
  • Black pepper powder ½ tsp
  • Red pepper powder 1 tsp
  • Cumin powder 1 tsp
  • Plain yogurt ½ cup
  • Sugar 1 tbs
  • Posto or poppyseed paste 2 tbs
  • Tomato Ketchup 4 tbs
  • Powder milk 3 tbs
  • Whole milk ½ cup
  • Raisings
  • Rose water/kewra water 2 tsp each
  • Whole green chilies 10-12 pieces
  • Orange color few pinches
  • Whole spices paste, cardamom and cinnamon sticks 3-4 each
  • Bay leaves 2
  • Oil + ghee 1 cup


  • After cleaning the chicken, brine it for 1 hour (put the whole chicken in salt-water in a bowl). Then take it out and wipe it with damp cloth.
  • Add little bit of food color and fry it in a large pan very well.
  • Use 2 big wooden spoon to flip the chicken once or twice in between. Take the chicken out once done frying.
  • In another large pan, put oil and ghee.
  • Fry onion and make Beresta (fried onion). Put it aside.
  • Use the same oil for cooking the whole chicken.
  • Beat plain yogurt and add this yogurt in the oil.
  • Now, add whole spice paste, bay leaves, ginger, garlic, cumin, nutmeg, mace, rep pepper powder, black pepper powder and salt in the same oil.
  • Cook the spices in medium heat with little water for a while. Then add the whole chicken and cook little bit.
  • Now, add mix the whole milk mixed with poppyseed paste and add to the chciken. Flip the chicken once or twice while cooking.
  • Add rose/kewra water, raisings, ketchup, sugar and cook little more.
  • Wait until water dries up a little. Then add fried onion, milk powder, and lower the heat of the oven.
  • Cover the pan and wait for at least 10 minutes and turn off the oven.
  • Morog Mosallam is now ready to eat. Serve with plain rice or polaw.

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