Murgh Musallam

Before you start

• Marinate the chicken at least 4 hours ahead, or overnight. The slashes must be deep enough for the marinade to reach the bone.
• Fry the birista and grind the nut paste before you start cooking; both are needed in quick succession.
• Take the chicken out of the fridge an hour before it goes in the pan so it cooks evenly through.

Method

1. Fry 3 of the sliced onions in 4 tbsp ghee over medium heat until deep brown, 14-16 minutes. Drain on paper and let them go crisp, then grind half to a paste with the cashews, almonds and 4 tbsp water.Cool the birista completely before grinding or the paste turns gluey.
2. Rub the chicken all over and into the slashes with half the ginger-garlic paste, 1 tsp salt and the kashmiri chilli. Whisk the yogurt with the coriander powder and coat the bird. Refrigerate 4 hours.
3. Push the boiled eggs into the cavity and tie the legs together with kitchen string so the stuffing stays put.
4. Heat the remaining 2 tbsp ghee in a wide heavy pan and brown the marinated chicken on all sides, 8-10 minutes, turning with two spoons. Lift it out and reserve any marinade left in the bowl.Handle it by the cavity, not the legs, or the skinned meat tears.
5. In the same pan crackle the bay leaves, cinnamon, cloves and both cardamoms for 30 seconds, then add the remaining sliced onion and cook to soft gold, 7 minutes.
6. Add the rest of the ginger-garlic paste, fry 2 minutes, then stir in the nut-and-birista paste and the reserved marinade. Bhuno on medium heat 8 minutes, until the gravy thickens and ghee rims the pan.
7. Pour in the hot water with the mace, nutmeg, garam masala and salt and bring to a simmer. Lower the chicken in breast-side down, spooning gravy over it.
8. Cover tightly and cook on the lowest heat 45 minutes, turning the bird once at the halfway mark and basting twice.A knife into the thickest part of the thigh should meet no resistance and run clear.
9. Uncover, spoon over the cream and saffron milk and cook 5 minutes more to glaze. If you want a browned top, slide the open pan under a hot oven grill for 4 minutes.
10. Finish with the kewra water, rest 10 minutes, then carve at the table with the remaining crushed birista scattered over.

Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov

Storage

The carved chicken keeps 2 days refrigerated in its gravy. Reheat covered on low with a splash of water; the breast dries out in a microwave, so use a pan.