Murg Musallam (Whole Roast Chicken)

Ingredients

• 1Whole chicken (washed, patted dry)
• 1/2 tspSalt
• 1/2 tspRed chilli powder
• 1/2 tspCoriander powder
• 1/2 tspTurmeric
• 1/4 tspBlack pepper
• 2 tbspOil (for marinade)
• a few dropsOrange food colour
• 3 tbspOil
• 1 cupOnion, roughly chopped
• 1/2 tspGarlic paste
• 1/2 tspGinger paste
• 1/2 cupYoghurt (curd)
• 3 tbspCashew + melon-seed paste
• 1/2 tspGaram masala
• 1/4 cupFresh cream
• 2 tbspSlivered nuts (garnish)

Method

1. 1

   Slash the chicken at the thickest parts of the breast and thighs. Marinate with salt, chilli powder, coriander powder, turmeric, pepper, orange colour and 2 tbsp oil. Rest 1 hour.

2. 2

   In a wide pan, brown the chicken on all sides in 2 tbsp oil — about 3 minutes per side. Set aside.

3. 3

   Add remaining oil. Sauté the chopped onion with ginger-garlic paste till deep brown. Cool slightly and blend smooth.

4. 4

   Return the paste to the pan. Whisk in curd one spoon at a time. Add cashew-melon-seed paste, salt and remaining spices. Cook 5 minutes.

5. 5

   Return the chicken to the pan. Spoon the gravy generously over it. Cover and braise on the lowest flame for 35–40 minutes — basting every 10 minutes.

6. 6

   Lift the chicken onto a platter. Stir cream into the gravy and pour around the chicken. Garnish with slivered nuts and garam masala.

7. 7

   Carve at the table. Serve with sheermal or saffron rice.