Marinated whole chicken with lamb stuffing

Name: Marinated whole chicken with lamb stuffing
Yield: Serves 4–6
Cuisine: India
Ingredients: large pinch of saffron threads, pounded; 60 ml/4 tbsp natural (plain) yogurt; 30 ml/2 tbsp hot milk; 2.5 cm/1 in fresh root ginger, grated, or 10ml/2 tsp ginger purée; 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée; 2.5 ml/½ tsp freshly grated nutmeg; 2.5 ml/½ tsp ground cardamom; 1.3 kg/3lb chicken; 2.5 ml/½ tsp salt, or to taste; 225 g/8 oz lean minced (ground) lamb; 1 cm/½ in fresh root ginger, grated, or 5ml/1 tsp ginger purée; 1–2 fresh green chillies, finely chopped; 1 clove garlic, crushed, or 5ml/1 tsp garlic purée; 10 ml/2 tsp ground cumin; 30 ml/2 tbsp chopped fresh coriander (cilantro); 2.5 ml/½ tsp garam masala; 15 ml/1 tbsp finely chopped fresh mint; fresh mint sprigs and fine strips of fresh red chilli, to garnish; 25 g/1 oz unsalted butter; 15 ml/1 tbsp gram flour (besan); pilau, to serve

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Although this may seem an unusual combination, the two different meats work extremely well together, with the spicy lamb juices soaking into the chicken, both flavouring and making it beautifully tender and succulent. To make Zaffrani Murgh Musallam, a bird is first skinned and marinated overnight in a saffron-scented yogurt, before being filled with a stuffing made from richly spiced lamb, and roasted.

Ingredients

Asia
India
Central India
Main course

Ingredients

Method