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Whole Chicken With Masala
(Murg Masalam)
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| What You Need: |
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MASALA
A 4-inch piece of cinnamon stick, wrapped in a kitchen towel and crushed with a rolling pin
2 dried hot red chilies, each about 1½ inches long, seeded
3 medium-sized garlic cloves
8 whole cloves
2 tablespoons scraped, finely chopped fresh ginger root
1 tablespoon white poppy seeds
1 tablespoon cumin seeds
3½ teaspoons salt
½ cup water
1/3 cup ghee
2 medium-sized onions, peeled, cut in half lengthwise, and then sliced lengthwise into paper-thin slivers
CHICKEN
A 2½ - to 3-pound chicken
1 cup unflavored yoghurt
1 cup cold water
¼ teaspoon garam masala
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| How To Cook: |
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MASALA:
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1. First prepare the masala in the following fashion: Combine the cinnamon, chilies, garlic, cloves, ginger, poppy seeds, cumin, 1 teaspoon of the salt and ½cup water in the jar of an electric blender. Blend at high speed for 30 seconds, stop the machine and scrape down the sides of the jar with a rubber spatula.
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2. Then blend again until the mixture is reduced to a puree. In a heavy 5- to 6-quart casserole with a tightly fitting lid, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly.
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3. Add the onions and the remaining 2 teaspoons of salt, and stir constantly for 7 or 8 minutes, or until the onions are soft and golden brown. Watch constantly for any sign of burning and regulate the heat accordingly. With a slotted spoon, transfer the onions to the puree in the blender jar, pour the remaining ghee into the casserole and set the casserole aside.
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4. At high speed, blend the onions with the seasoning mixture until the masala is again smooth. Pat the chicken completely dry, inside and out, with paper towels and truss it securely. With the point of a large, sharp knife, make 2 slits each about 1½ inches long and ½ inch deep spaced well apart on either side of the breast, and 1 slit of similar size in each thigh and drumstick.
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5. Place the chicken on a plate and rub the masala first into the slits and then over the skin of the bird. Marinate at room temperature for at least 1hour, or in the refrigerator for at least 2 hours.
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CHICKEN:
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1. To cook the chicken, reheat the ghee remaining in the casserole; add more Ghee if necessary. Add the chicken together with any juices or masala that have accumulated on the plate. Pour in the yoghurt and cold water. Stirring constantly and turning the chicken about to coat it evenly, bring to a boil over high heat.
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2. Immediately reduce the heat to low, cover tightly, and simmer for 35 to 40 minutes, or until the chicken is tender but not falling apart. Remove the casserole from the heat and let the chicken rest, covered, for 15 to 20 minutes before serving.
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3. To serve, transfer the chicken to a deep heated serving platter. Moisten the bird with the sauce remaining in the casserole and sprinkle it evenly with garam masala.
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