• Chicken - 1 whole
• Basmati Rice - 1 cup
• Garlic - 6 cloves crushed
• Ginger - 2 tablespoon grated
• Curd /yogurt - 1 cup
• Lime juice - 1 tablespoon
• Peas - 1/2 cup
• Bay leaves - 4 no's
• Ghee/Butter - 1 cup
• Onions - 2 no's chopped
• Tomatoes - 4 no's sliced
• Hot water - 2 cups
• Coriander leaves - A bunch
• Garam masala powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Cloves - 4 no's
• Black pepper  - 1/2 teaspoon
• Brown cardamom - 1 no's
• Red chili powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Saffron  - 4 strands
• Salt To Taste

Method for Murg Musallam:

• Mix 3 cloves of  garlic with 1 tablespoon ginger, 1/2 teaspoon of garam masala, salt to
• taste, 1/2 teaspoon of turmeric, 1/2 cup 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 , 2 cloves, peppercorns,  salt, brown cardamom and 2 bay leaves and water and use to stuff chicken.
• Heat the ghee/butter in pan and fry the chicken until brown all over,drain the chicken.
• In another pan fry half onions in the remaining ghee/butter with 2 bay leaves, remaining 2 cloves and green cardamoms, until golden.
• Add the remaining turmeric and chili powder and 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/butter starts to separate then add the remaining curd, the tomato and salt.
• Add the chicken to the pan and baste with the spice mixture. Pour over 1 cup of water,over and cook in a moderately hot oven (200 degree centigrade) for 1 hour.
• Steep the saffron in the remaining garam masala powder and coriander leaves before serving Murg Musallam.