Murgh musallam

Murgh musallam

Whole chicken in spices and yoghurt

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
1/4 teaspoon saffron strands
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
2 garlic cloves, crushed
1 1/2 teaspoons salt
2 tablespoons plain yoghurt
3 tablespoons ghee or oil
2 onions, thinly sliced
310ml hot water or stock

Method

  1. Wipe the chicken inside and out with damp paper towel, removing the neck and giblets and cutting off the wing tips.
  2. Gently heat the saffron strands in a frying pan over low heat for 1–2 minutes, shaking the pan frequently and making sure they don’t burn. Remove to a plate to cool and crisp, then crush to a powder in a cup, adding 1 tablespoon of hot water to dissolve. Mix together all of the ground spices and the garlic crushed with salt, into the yoghurt and stir into the dissolved saffron. Rub a tablespoon of the mixture inside the cavity of the chicken, then rub another tablespoonful over the outside. Leave to marinate for 1 hour.
  3. Heat the ghee in a large heavy-based saucepan over medium heat. Add the onion and cook until golden. Remove to a plate, then add the chicken to the pan and brown lightly on all sides. Return the onions to the pan. Stir the remaining marinade into the hot water and add to the pan. Bring to the boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is very tender. (Turn the chicken from time to time so it cooks first on one side and then the other.) The liquid should evaporate almost completely. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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