Baked Spiced Chicken (Murg Massalam) recipe
information
This is one of the great Moghul dishes of northern India, rich yet rather delicate. Although traditionally the chicken is baked whole, if you prefer, it can he cut into serving pieces.
ingredients
one of the great Moghul chicken dishes of northern India
2 kg (4 lb) Chicken
Juice of 1 1/2 lemons
2 tsp Salt
1 tsp Cayenne pepper
1/4 tsp Saffron threads, soaked in 2 Tbs boiling water
50 g (2 oz) 4 Tbs Butter, melted
Juice of 1 1/2 lemons
2 tsp Salt
1 tsp Cayenne pepper
1/4 tsp Saffron threads, soaked in 2 Tbs boiling water
50 g (2 oz) 4 Tbs Butter, melted
for the MARINADE
50 g (2 oz) 1/3 cup Raisins
75 g (3 oz) 2 cup Flaked almonds
1 Tbs Clear honey
2 Garlic cloves
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
1/2 tsp Cardamom seeds
1/2 tsp Cumin seeds
1 tsp Turmeric
150 ml (5 fl oz) 5/8 cup Yogurt
125 ml (4 fl oz) 1/2 cup Double (heavy) cream
75 g (3 oz) 2 cup Flaked almonds
1 Tbs Clear honey
2 Garlic cloves
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
1/2 tsp Cardamom seeds
1/2 tsp Cumin seeds
1 tsp Turmeric
150 ml (5 fl oz) 5/8 cup Yogurt
125 ml (4 fl oz) 1/2 cup Double (heavy) cream
method
1. Make diagonal cuts in the breast and thighs of the chicken. Combine the lemon juice, salt and cayenne, then rub the mixture all over the chicken, pushing it well into the slits. Put the chicken into a bowl and set aside for 30 minutes.
2. Meanwhile, make the marinade. Put the raisins, almonds, honey, garlic, ginger, cardamom, cumin and turmeric into a blender. Add 4 tablespoons of yogurt and puree to a smooth paste, adding more yogurt if necessary. Transfer the puree to a bowl and stir in the remaining yogurt and cream.
3. Pour the marinade over the chicken, cover the bowl and marinate in the refrigerator for 24 hours, turning the chicken over occasionally. Remove from the refrigerator and set aside at room temperature for 1 hour.
4. Preheat the oven to fairly hot 200 °C (Gas Mark 6, 400 °F).
5. Put the chicken into a deep roasting pan. Combine the saffron mixture with the remaining marinade in the bowl and pour over the chicken. Spoon a little of the melted butter over the top. Pour 150 ml (5 fl oz) 5/8 cup of water into the pan and put the pan into the oven. Roast the chicken, basting frequently with the liquid in the pan, for 1 hour, or until the chicken is cooked through and tender.
6. Remove the pan from the oven and transfer the chicken to a warmed serving dish. Spoon the cooking juices over the chicken and serve at once.
2. Meanwhile, make the marinade. Put the raisins, almonds, honey, garlic, ginger, cardamom, cumin and turmeric into a blender. Add 4 tablespoons of yogurt and puree to a smooth paste, adding more yogurt if necessary. Transfer the puree to a bowl and stir in the remaining yogurt and cream.
3. Pour the marinade over the chicken, cover the bowl and marinate in the refrigerator for 24 hours, turning the chicken over occasionally. Remove from the refrigerator and set aside at room temperature for 1 hour.
4. Preheat the oven to fairly hot 200 °C (Gas Mark 6, 400 °F).
5. Put the chicken into a deep roasting pan. Combine the saffron mixture with the remaining marinade in the bowl and pour over the chicken. Spoon a little of the melted butter over the top. Pour 150 ml (5 fl oz) 5/8 cup of water into the pan and put the pan into the oven. Roast the chicken, basting frequently with the liquid in the pan, for 1 hour, or until the chicken is cooked through and tender.
6. Remove the pan from the oven and transfer the chicken to a warmed serving dish. Spoon the cooking juices over the chicken and serve at once.
serving amount
serves 4
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