Murgh massallam

Ingredients

• 1 chicken, 1 kg  approx.
• ¼  cup (60 g) ghee (clarified butter)
• 1 large onion (125 g) grated
• Grind together:
• 5-6 sabut lal mirch (whole red peppers)
• 1 tsp khus khus (poppy seeds)
• 1 tsp jeera (cumin seeds)
• 2 tsp salt or to taste
• 1 large onion (125 g)
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• ¼ cup hung yogurt
• 2 tsp   Garam Masala II
• 2 tbsp nariyal ka burada (dessicated coconut)
• A large pinch of kesar (saffron)
• 1/2 tsp kewra or almond essence
• 2 tbsp warm milk
• 1 tbsp blanched and shredded almonds
• 2 hard-boiled eggs cut into halves lengthwise
• 2 tbsp chopped hara dhania (coriander leaves)

Preparation

• Mix the kesar, essence and milk together and keep aside.

• Clean the inside of the chicken and remove all the innards. Wipe dry.

• Heat the ghee in a heavy based pan and quick fry the chicken till brown, over high heat. Remove the chicken from the fat and fry the onion in the same fat till brown and crisp.

• In the meantime, apply the chicken inside out with the ground ingredients.

• When the onions are a dark brown, increase the heat and add the chicken and fry turning on all sides so that the whole chicken is `fried’, lower the heat and cook turning every 5-7 minutes (to avoid scorching), till the chicken is tender. Takes 30-40 minutes.

• Add the garam masala, coconut and the kesar mixture, and simmer a little more till the fat separates.

• Transfer on to a serving dish and cover with the masala in the pan. Arrange the boiled eggs around it, garnish with the coriander leaves and almonds and serve.