Sindh Murgh Musallam Recipe

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Ingredients:

800 - 900 gm chicken, full, skinless
The marinade
6 gm (1 1/2 tsp) salt
6 gm (1 tsp) soda bicarbonate
100 ml (1 / 2 cup) unsalted butter or refined oil

For stuffing:

1/2 cup rice, cooked
2 large tomatoes, blanched, peeled and chopped
1 onion, chopped
1" ginger, chopped
2 green chilies, chopped
2 gm (1 / 2 tsp) salt
1 gm (1 / 2 tsp) peppercorn powder (kali mirch)
1 egg, hard boiled, chopped
50 ml (1 / 4 cup) curd (yogurt)
30 ml (2 tbsp) butter (melted)

Method:

Wash the chicken and dry with kitchen paper towels, making sure that the cavity is dry as well. Keep aside. Marinate the chicken for an hour.

Heat two tablespoons of the unsalted butter (or oil) in a large frying pan. Add the chicken and fry until golden brown all over. Remove the pan from heat and keep aside to cool.

Mix all the stuffing ingredients well. Spoon this mixture into the cavity of the chicken

Place the stuffed chicken in an ovenproof dish. Dot the chicken all over with small portions of butter (oil). Place the dish in an oven preheated to 180 C (356 F) and roast, basting regularly with butter, until the chicken becomes tender.

Remove chicken from the oven and carve into serving pieces.

Serve with a small amount of the stuffing, scooped out of the cavity.