Murgh Masallam - Spicy Roasted Stuffed Chicken - N. India

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Chicken - cleaned
		Stuffing
1 tablespoon	15ml	Oil
1/3 cup	20g / 0.7oz	Onion - finely chopped
1 cup	237ml	Potato - boiled and diced (large)
2		Eggs - boiled and chopped
1/4 cup	59ml	Peas - boiled
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		Hot green chilies - chopped
1 tablespoon	15ml	Coriander leaves - chopped
1 1/2 tablespoons	22ml	Ground almonds
		Marinade or dry rub
2/3 cup	41g / 1.4oz	Onions - chopped
3		Garlic
1		Ginger root
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Chili powder
3/4 teaspoon	3.8ml	Garam masala
2 tablespoons	30ml	Blanched almonds
1/2 cup	118ml	Yogurt
1 teaspoon	5ml	Salt
4 tablespoons	60ml	Oil

Recipe Instructions

To make the stuffing, heat oil in pan over medium high heat. Fry onion until lightly golden. Add remaining stuffing ingredients and fry 2-3 minutes. Stuff cavity of chicken.

To make the marinade, blend together all ingredients except oil. Sir oil into blended mixture. Rub chicken al over with marinade and set aside for 5-6 hours.

Place in preheated oven at 425F for 20 minutes. Cover with foil, lower heat to 375f and bake for further 1 1/2 hours. Remove cover for last 30 minutes.

NOTE: Although this recipe calls to stuff the chicken before marinating 5-6 hours, today's food sanitation would stuff just before cooking to prevent food born illness.

Source:
Indian Regional Cooking by Sumana Ray

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