MURGH MUSSALLAM

from South Asia

Ingredients:

1 whole chicken, cleaned and washed thoroughly 2 tbs ghee 2 cups water Half kg yoghurt, beaten to a creamy consistency 4 large onions, sliced and fried, golden brown for garnish To make the paste you will need: 1 tbsp poppy seeds or khus khus for paste 8 sticks of cinnamon 1 tbsp cumin seeds or jeera 1 tbsp shah jeera or black cumin seeds 10 black peppercorns 2 large black cardamom 7 green cardamoms 7 cloves A 4 inch piece fresh ginger 1 whole garlic 6-8 whole red chillies Salt to taste Method: Grind the spices into a paste. Chop up the heart, liver, into small pieces. Marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least an hour. In a large vessel heat the ghee. Pour in the marinade and chicken, and fry till well browned. Add water and cook covered till tender. Add the yogurt, salt and golden fried onions. Simmer for 10 minutes. Serve hot with naan.