Murg Mussallam : Eid Special

Ingredients -

Chicken - 1 whole cleaned and washed
Onions - 2 med size ( ground coarsely)
Garlic peeled - 1 whole
Ginger - 1 inch
Tomato chopped - 1 big size
Cashew paste - 1 tbsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
turmeric powder - a pinch 
Oil - 6-7 tbsp + for frying
Ghee - 2-3 tbsp

For marinate -

Garlic minced - 5-6
Ginger minced- 1 inch
Curd - 4 tbsp
red chilli powder  - 1 tsp
garam masala powder - 1 tsp
salt - 1 tsp
Lemon juice - 2 tbsp

Masala to roast and grind -
 (ground masala paste)

Cumin - 1 tbsp
Cloves - 6-7
Peppercorns - 1 tsp
Black cardamom - 2
Green cardamom - 2
Cinnamon - 1 inch
Nutmeg - a small piece

 roast it lightly and grind it to a fine masala paste 
 with one whole garlic and 1 inch ginger listed above.

For the filling - 

Rice parboiled - long grain 1 cup
Peas - 1/2 cup boiled
Potato boiled and cut in cubes - 1 med size
Egg boiled, fried and cut in cubes - 1
Cashews - 8-10
Raisins - 2 tbsp (soaked in little water)
Onion - 1 small chopped
Green chilli minced - 2
coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Chicken liver  chopped - available in the chicken


Method - 

1. Take the chicken and prick it with a fork, marinate 
     it nicely with the masala listed for marination all 
     over and inside the cavity. keep it for 3-4 hours.
2. Take a karahi and put ghee in it, fry onions until 
     brown.
3. Add 1 tsp of the ground masala paste, all the dry
     masala powder listed for filling, green chilli, salt
     and fry for 2 minutes.
4. Add the liver, peas and potato and fry it for few 
    minutes on a low flame,  add rice, cashews, raisins,
     boiled egg and mix all. Keep the filling for later use.
5. Take a big karahi and heat oil in it, put chicken and 
    fry nicely on both the sides until golden brown.
6. Take it out and keep it on a plate, let it cool and fill
     it up nicely with the stuffing, Stitch it with the help 
     of a big needle so the stuffing does not come out.
7. Take out extra oil from the karahi, put ground onion
      in it and fry it until it is brown, add the Cashew paste 
      and fry for a while.
8. Add all the ground masala paste, dry masala, salt
    and tomato and keep frying it sprinkling some water.
   The leftover marinate masala  could also be used 
    instead of water.  
9. Add 1 cup warm water and let it boil, add the chicken
    carefully in the karahi, baste it with the masala, cover
    and let it cook on a low flame until its done. If the 
    water is all dry, 1/2 cup of warm water could be
     added for gravy.
10. Take a ovenproof serving dish and grease it lightly, 
      put the chicken in it with all the gravy.
11. Put it inside a pre heated oven and let it there
       for few minutes until the upper layer turns 
       beautiful golden brown.
12. Garnish it with coriander leaves, boiled and 
       baked potatoes and serve it with naan, 
       paratha or tandoori roti.