Murg Mussallam

== Ingredients ==
* 10 flakes garlic (crushed)
* 2 tbsp grated ginger
* salt to taste
* 1 cup curd or plain yogurt
* 1 tbsp lemon juice
* 1 chicken
* 1 cup long-grain rice
* ¾ cup shelled peas
* 6 bay leaves
* 1 cup ghee
* 2 large onions (finely chopped)
* 225 g / ½ lb tomatoes (peeled and sliced)
* 2 cups hot water
* 3 tbsp chopped coriander leaves
=== Spices ===
* 2 tsp garam masala powder
* 1 tbsp turmeric powder
* 8 cloves
* 6 black peppercorns
* 1 black cardamom
* 1 tsp red chili powder
* 1 tbsp roasted coriander powder
* 1 tsp cumin seeds
* ½ tsp saffron Water
== Directions ==
# Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp salt, ⅓rd of turmeric, half of curd and the lemon juice and mix to paste.
# Make small cuts in the chicken flesh and rub the paste all over and in the cavity.
# Keep aside for 2 hours.
# Half cook the rice with peas, remaining garlic, 4 cloves, peppercorns, ½ tsp salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
# Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out.
# Drain the chicken.
# In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
# Add the remaining turmeric and chili powder.
# Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
# Cook, stirring, for 5-10 minutes, until the ghee starts to separate.
# Add the remaining curd, the tomato and ½ tsp salt.
# Add the chicken to the pan and baste with the spice mixture.
# Pour over 300 ml / 1¼ cups of water, cover and cook in a moderately hot oven (200°C, 400°F, gas mark 6) for 1 hour.
# Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.
Category:Indian Meat Dishes
Category:Chicken Recipes
Category:Yogurt Recipes
Category:Tomato Recipes
Category:Pea Recipes
Category:Long-grain rice Recipes