Whole Chicken in Spices and Yoghurt Recipe (Murgh Musallam)

Whole Chicken in Spices and Yoghurt Recipe (Murgh Musallam)
A North Indian specialty, delicately spiced and delicious when served with parathas and raita or salad. Ingredients :
1 X 1.5 kg 1/4 teaspoon 1 tablespoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 2 cloves 1 1/2 teaspoon 2 tablespoons 3 tablespoons 2 1 1/4 cup	Chicken Saffron strands Hot water Ground black pepper Ground turmeric Ground cumin Chili powder Ground cardamom Cloves Cinnamon Mace Garlic, crushed Salt Yoghurt Ghee or oil Medium onions, finely sliced Hot water or stock
Method : Wash and dry chicken inside and outside. Remove the neck and giblets, cut off the wing tips. These can be used for making stock. Soak saffron strands in hot water for 10 minutes, pressing saffron strands between the fingers to diffuse flavor and color. Mix into the saffron and soaking water, all the ground spices and the garlic crushed with salt, into the yoghurt. Rub a tablespoon of the mixture inside the cavity of the chicken. Rub some of the mixture over the chicken. Leave chicken to marinate for 1 hour. Heat ghee in a large, heavy saucepan and fry onions until golden. Remove onions to a plate, put in the chicken and brown it lightly on all sides. Return onions to the pan and stir remaining chicken marinade into the hot water or stock. Pour into pan and bring to boil. Turn heat low, cover and cook for 45 minutes or until chicken is very tender. Turn chicken from time to time so it cooks first on one side and then the other, on its back and for the last 10 minutes, breast downwards. Liquid should evaporate almost completely. Serve hot.