Murgh Mussallam

For the stuffing: In a pan add 1 tbsp oil, when hot add green cardamom, clove, cinnamon and fry for 1 minute. Add chopped onion and fry till golden brown. Add in the chicken kheema and salt. Fry till the mince water is dried up.

Add garam masala, red chili powder, almond paste and keep stirring. Cover with a lid and let it cook till the kheema gets tender. Add green chili pieces, khoya and mix. Cook for 5 minutes.

Turn off the flame and add kewra. Cut the boiled eggs into pieces and sprinkle chopped green coriander. Stuffing is ready.

Marinate the whole chicken. Make deepgashes with a knife for the marinade to seep in.

In a bowl add curd, ginger and garlic paste, lemon juice, red chili powder, salt, turmeric, garam masala, black pepper powder, ghee and marinate the chicken. Cover and keep in fridge for at least 8-10 hours.

Stuff the chicken with cooked chicken mince and dry fruit mixture. And tie with a thread.

In a deep kadai, heat oil and fry the chicken until it gets brown in color. When done remove from oil and keep it aside.

In the same frying pan, put onions and make them brown. Add ginger and garlic and fry for another 3-4 minutes.

Add 1/2 cup of water, red chili powder, turmeric, crushed black pepper, salt, yogurt, tomato paste and cook for 8-10 minutes. When this masala is cooked generously apply all over the chicken.

Preheat the oven at 220 degree centigrade. Bake the chicken for 45-50 minutes with regular basting.

For serving, take a big plate or tray and put mutter pulao and keep the Murgh Mussallam in the middle, sprinkle green coriander. Serve hot.