Name: Whole Chicken Baked in Foil (Murgh musallam)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 225 g/8 oz onions, peeled and coarsely chopped; 1 tablespoon ground paprika; 2 teaspoons ground coriander seeds; 4 cm/1½ inch cube of fresh ginger, peeled and coarsely chopped; whole, 1.5 kg/3 lb 5 oz chicken, with giblets; 2 teaspoons ground cumin seeds; 25 g/1 oz blanched, slivered almonds; 4 garlic cloves, peeled; 2 tablespoons lemon juice; ½ teaspoon coarsely ground black pepper; freshly ground black pepper; 1¼ teaspoons salt; ½ teaspoon ground turmeric; ¼–½ teaspoon cayenne pepper; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 6 tablespoons natural yogurt; 2 large garlic cloves, peeled; ¼ teaspoon cayenne pepper; ½ teaspoon Garam masala; 8 tablespoons vegetable oil; 1½ teaspoons salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Over the years, as I am more and more rushed for time, I find myself simplifying some of my own recipes. The traditional murgh musallam recipe, for example, is quite complicated. I now cook it relatively simply, by smothering a marinated bird with a spice paste, wrapping it in foil and popping it into the oven. It works beautifully.

I like this with Mushroom pullao, Spinach cooked with onions and