Thursday, 27 November 2014

Bikrampuri Murg Salaan ~ A Simple, Aromatic Chicken Dish From Bangladesh

I came across this palatable recipe in one of the food groups. As you all know by now that I’m always attracted to the simplest of recipes with a new twist. This is one such chicken recipe I felt worth trying, a delicacy of Bikrampur in Bangladesh… and the new angle given to it is by a smooth paste of roasted spices called ‘Chhaag’. This makes the dish wonderfully aromatic and lends a lovely brownish texture.

Bikrampuri Murg Salaan

I was introduced to this magical blend of rustic yet flavorful dish by Purna Chowdhury, a friend, fellow blogger and foodie. For the past week seeing all celebrating thanksgiving in their own special way… here is my thanksgiving to Purna di for such a beautiful dish. Wouldn’t have known the taste and flavour if I hadn’t made it!!

I have come to know from Purna di’s introduction about this dish that it was influenced by the union of many cultures which chronologically enriched Bikrampur and its cuisine. Among them were Muslim, Hindu and Buddhist. The special blend of roasted spices named ‘Chhaag’ came into being as a result and brought a revolution in the gravies and curries of the region.

Bikrampuri Murg Salaan

Bikrampuri Murg Salaan

Now sharing with you the recipe….


  • 1 kg chicken with bone regular cut
  • 6 onions roughly chopped/grated
  • 1 inch ginger grated or coarsely chopped
  • 8 pods of garlic coarsely chopped/grated
  • 2 tablespoons of red chilli flakes, you can use according to your own taste
  • 2 slit green chillies, I used for additional flavour
  • 1 tsp turmeric powder
  • Salt to taste
  • Mustard oil as per requirement

For the ‘Chhaag’:

  • 2-3 bay leaves
  • 2-3 tsp cumin seeds/jeera
  • 1 heaped tablespoon garlic chopped or grated



Marinate the chicken with onion, ginger, garlic, mustard oil, turmeric, red chilli flakes and salt. Keep it for 45 min-1 hr.

This is the chicken with the marination


Prepare the ‘Chhaag’ in the mean time. Put a little oil in a skillet and roast bay leaves, cumin seeds and garlic until brown. Remove from heat and let it cool completely. Now make a smooth paste in the blender by adding a little water.

This is how the 'Chhaag' will look like


Heat the same skillet again and add the marinated chicken. Cover and cook. Stir once or twice in between.


Now when the chicken is almost done add the ‘Chhaag’. Stir to mix it well with the chicken. Now cover and cook it again and let the flavors mingle for an additional five minutes until the chicken is fully done.

Bikrampuri Murg Salaan

Note: No souring agent or water is needed except for the pasting of ‘Chhaag’. The chicken gets cooked in its own juices.

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