Murg Mussallam (whole chicken)

Ingredients:


Chicken (broiler)- 2.21 lbs (1 kg)
Onions - 4 (medium sized)
Ginger - 2" piece
Garlic - 4 cloves
Salt - to taste

Masala 'A' - (Spices basically)
Dessicated coconut - 2 oz. (50 grams)
Cardamom - oz. (8 grams)
Cloves - 8-10
Black pepper - 0.2 oz. (5 grams)
Poppy seeds - 0.2 oz. (5 grams)
Cinnamon - 0.2 oz. (5 grams)

Masala 'B'
Yoghurt - 10 oz. (250 grams)
Eggs - 4
Oil - 10 oz. (250 grams)
Almonds - 1.2 oz. (30 grams)
Cumin seeds - 0.8 (20 grams)
Coriander seeds - 0.8 (20 grams)
Chilli powder - 0.2 oz. (5 grams)
Saffron - a pinch
Saffron color (edible) - a pinch

Preparation:

1. Clean and wash the chicken well, especially the insides. Prick all over with a fork.
2. Slice the onions finely and fry in oil until golden brown. Remove pan from fire and take out
onionsand keep separately in small bowl. Grind half the onions to a paste and keep aside.
3. Grind garlic and ginger to a paste.
4. Lightly roast ingredients listed under Masala 'A' & Masala 'B' separately on a griddle and
grind to a paste.
5. For the stuffing, hard boil 4 eggs, chop and keep aside.
6. Blanch and peel the almonds and cut into slivers. Keep aside.
7. Dissolve the saffron color in rose water essence and apply on the chicken, rubbing inside also.
8. In a bowl, mix the roasted ingredients of Masala 'A"and Masala 'B' with the yoghurt and
blend well. Then add the colored chicken to this mix, rub well and marinate for 25 minutes.
9. Mix half the fried onions with the chopped hardboiled eggs and stuff inside the body cavity of
the chicken.
10.Truss the chicken by bringing the wings and legs close to the body and tie with a thread.
11. Place a thick bottomed pan on the fire, pour the oil which was used for frying the onions, and
put the chicken along with the marinade, into it. Simmer for 30 minutes or till the chicken is
done and the fat separates and appears on the sides. When done, place on a platter and
remove the thread.
12. Garnish with almond slivers and serve.

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