arun tilak murgh musallam whole stuffed chicken

Chicken

Arun Tilak murgh musallam whole stuffed chicken

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

“We much prefer chicken to turkey in my house, my son especially, and we love to eat traditional Indian food at home, so this is our version of a roast dinner. It’s a fairly simple recipe, yet the dish looks seriously impressive when ready to eat. It’s essentially a biryani inside a chicken! I’ll always remember my son’s look of utter shock (then delight) when he saw the eggs tucked inside the chicken. It really gets people talking around the dinner table, which for me is what Christmas (and life) is all about.”

Ingredients

For the chicken

2 tbsp ginger-garlic paste

2 tbsp crispy fried onions (ready-made)

2 tbsp cashews, toasted in a dry pan until fragrant

2 tbsp gram (chickpea) flour

4 tbsp ghee

2 tbsp greek yogurt

1 tsp chilli powder

1 tsp garam masala

½ tsp ground mace

½ tsp ground cardamom

Juice ½ lemon

1.2-1.5kg whole chicken

6 medium eggs

For the rice stuffing

150g basmati rice

1 tbsp ghee

2 bay leaves

1 cinnamon stick

5 cardamom pods

1 tsp cumin seeds

For the chicken mince stuffing

1 tbsp ghee

50g golden raisins

80g cashews

150g chicken mince

100g crispy fried onions

1 tbsp ginger-garlic paste

5cm piece ginger, cut into fine matchsticks

4 green chillies, finely chopped (optional; put less in if you like)

2 tbsp greek yogurt

1 tsp chilli powder

1 tsp garam masala

½ tsp ground cardamom

½ tsp ground mace

Pinch saffron strands

1 tsp kewra water (optional; see ‘know how’)

1 tsp rosewater (optional)

Juice 1 lemon

3 mint sprigs, chopped

3 coriander sprigs, chopped

To serve

Cooked rice

2 tbsp chopped coriander

2 tbsp chopped mint

Greek yogurt

Salads (optional)

Directions

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