Marinated whole chicken with lamb stuffing

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

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