Murgh Musalam roasted 5 🌟

Murgh Musalam                                                                           
Ingredients:   

1Kg. Whole Chicken
25 gms.Raw Papaya
Salt to taste
4 medium sized Onions
4 cloves Garlic
2” piece Ginger

MASALA ‘A’

5 gms. Cinnamon
8 Cloves
5 gms. Black Pepper
8 gms. Green Cardamom
5 gms. Poppy seeds
50 gms. Desiccated Coconut
20 gms. Chironji

Masala B

20 gms. Cumin seeds
20 gms Coriander Seeds
5 gms. Chilli  Powder
250 gms. Curd
A Pinch Saffron
A Pinch Saffron Colour edible
1 tbsp. Kewra Jal
250 gms. Ghee
4 Eggs
30 gms. Almonds
2 Silver leaves
Clean and wash 250 gms. Curd
A Pinch Saffron
A Pinch Saffron Colour edible
1 tbsp. Kewra Jal
250 gms. Ghee
4 Eggs
30 gms. Almonds
2 Silver leaves     
                                                                                  Method:

Clean and wash the chicken, taking care to wash the inside well. Prick all over with the fork. Grind the raw papaya to a paste –and apply it with salt on the chicken rubbing it in well. Marinate for 2 hours. (If a broiler chicken is being  used then there is no need to marinate in the papaya paste).
Meanwhile, finely slice the onions and fry in ghee till golden brown.
Remove and grind half the onions to a paste and keep aside.
Also grind garlic and ginger to a paste. Then lightly roast ingredients of masala A and B separately on a griddle and grind to a paste.

For the stuffing, hard boil 4 eggs, chop and keep aside.
Blanch and peel the almonds and cut into the slivers. Keep aside.
Now, remove the papaya paste off the chicken completely. Dissolve the saffron colour in kewra water and apply on the chicken rubbing inside also.

In a bowl, mix masala A and B in the curd and mix  well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes.
Now  mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken. Thread the chicken by bringing the wings and legs close to the body and tie with a thread

Put a lagan or patili on fire and pour the ghee which was used for frying the onions and the chicken along with the marinade. Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread. Place the silver leaves on the chicken and garnish with almond slivers.
Serve hot with the warqui paratha or sheermal.