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Main course · Indian

Murgh Musallam

90 min Serves 4 ~867 kcal/serving ~£11.50 (£2.88/serving) Contains-nutsGluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 1 whole chicken, about 1.6kg
  • 200 g natural yoghurt
  • 50 g cashew nuts
  • 2 onion, finely chopped
  • 6 garlic cloves
  • 20 g fresh ginger, grated
  • 1.5 tsp garam masala
  • 2 tsp kashmiri chilli powder
  • 1 saffron strands
  • 3 tbsp ghee

Nutrition (per serving)

Calories
867 kcal
Protein
72.3 g
Carbohydrate
15.8 g
of which sugars
9.1 g
Fat
57.3 g
of which saturates
19.7 g
Fibre
2.3 g
Salt
0.81 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak the cashew nuts and saffron in 100ml warm water for 15 minutes, then blend the cashews to a paste.

  2. 2

    Mix the natural yoghurt with the cashew paste, half the garlic and ginger, the garam masala and kashmiri chilli powder, and rub all over the whole chicken, including under the skin. Marinate for at least 1 hour, or overnight.

  3. 3

    Heat the ghee in a large pan and cook the chopped onion over medium heat for 10 minutes until deeply golden, then add the remaining garlic and ginger and cook for 1 minute.

  4. 4

    Place the chicken in a roasting tin, spoon the onion mixture and the saffron water over it, and cover tightly with foil.

  5. 5

    Roast at 180C (160C fan, gas 4) for 1 hour, then uncover and roast for a further 20-25 minutes until the skin is golden and the juices run clear with no pink remaining at the thickest part.

  6. 6

    Rest for 10 minutes before carving and serving with the pan juices and rice.

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