Murgh Mussalam

Instructions

Place the onions, garlic, ginger, poppy seeds, peppercorns and half the yogurt in an electric blender or food processor and work to a paste. Stir in the garam masala, add salt to taste.

Prick the chicken all over with a fork and rub in the blended mixture. Leave for 1 hour. Drain the rice. Heat 1 tbsp. ghee in a pan, add the rice and fry for 3 minutes, stirring constantly. Add the chili powder, sultanas, almonds and salt to taste and stir well.

Pour in half the water, cover and simmer for 10 minutes or until the rice is almost tender; cool. When the rice is cold, use it to stuff the chicken; sew up both ends.

Heat the remaining ghee or oil in a pan and add the chicken, on its sides. Pour in any marinade and the remaining water. Bring to the simmering point, cover and cook for 1 hour, turning over halfway through cooking time. Add the remaining yogurt, a spoonful at a time, stirring until it is all absorbed. Add more salt, if necessary. Cook for a further 15 minutes, until the chicken is tender.

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