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- Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp salt, ⅓rd of turmeric, half of curd and the lemon juice and mix to paste.
- Make small cuts in the chicken flesh and rub the paste all over and in the cavity.
- Keep aside for 2 hours.
- Half cook the rice with peas, remaining garlic, 4 cloves, peppercorns, ½ tsp salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
- Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out.
- Drain the chicken.
- In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
- Add the remaining turmeric and chili powder.
- Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
- Cook, stirring, for 5-10 minutes, until the ghee starts to separate.
- Add the remaining curd, the tomato and ½ tsp salt.
- Add the chicken to the pan and baste with the spice mixture.
- Pour over 300 ml / 1¼ cups of water, cover and cook in a moderately hot oven (200°C, 400°F, gas mark 6) for 1 hour.
- Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.