Murg Mussallam I

Ingredients

• 1 whole medium sized Chicken
• 2 teaspoons Coriander Powder
• 2 teaspoons Tumeric Powder
• ½ teaspoon Black Pepper
• ½ teaspoon Cumin Seeds
• ½ teaspoon Red Chilli Powder
• 2 Cloves
• 2 whole large Cardomons
• Water to cover the whole of the Chicken
• Salt to taste
• 25mm piece Cinnamon Stick
• 3 large Onions
• 100g Tomatoes
• 225g Butter or Ghee
• 4 pods Garlic
• 225g Potatoes
• 225g Peas (not tinned)
• 2 tablespoons Malt Vinegar

Method

1. Take the skin off and soak the whole chicken in vinegar and water for 2 - 3 hours.
2. Chop the onions very fine and chop the potatoes into 5mm square dices.
3. Heat 25g butter in a saucepan, then add 2 tablespoons chopped onions and the cumin seeds to the hot butter.
4. Cook until golden brown.
5. Add peas and potatoes, ¼ teaspoon black pepper, cloves, cardomons, ¼ teaspoon red chilli powder, 2 pods garlic and salt.
6. Leave it on a very low heat until tender in a covered pan. (All these ingredients will cook in their own juice without adding water.)
7. Take another saucepan and fry the remaining onions and garlic in 200g of butter until golden brown.
8. Add coriander powder, tumeric powder, salt cinnamon stick, ¼ teaspoon black pepper and ¼ teaspoon red chilli powder and tomatoes.
9. Let this mixture cook until it becomes a smooth paste.
10. Take a very large casserole and stuff the chicken with the cooked peas and potatoes. Cover the chicken well with the onions and tomatoes and cover the casserole with a lid.
11. Leave it in a hot oven (230°C) for approx one hour or according to the size of the chicken.
12. Serve it hot with nans or chappaties.