Whole Chicken in Spices and Yoghurt

Whole Chicken in Spices and Yoghurt

Ingredients :

1.5 kg chicken

1/4 teaspoon saffron strands

1 teaspoon chili powder

1 tablespoon hot water

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon ground cardamom

1/4 teaspoon cloves

1/4 teaspoon cinnamon

1/4 teaspoon mace

3 cloves garlic, crushed

1 1/2 teaspoon salt

2 tablespoons yogurt

3 tablespoons ghee

2 medium onions, sliced finely

1 1/4 cup hot water

Method :

Wash the chicken and pat dry with paper towels both inside and outside. Remove the neck and giblets. Cut off the wing tips. Do not discard as they can be used for making stock. Fill a bowl with hot water and soak the saffron strands for 10 minutes. Press with fingers to diffuse as much 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 a wok with ghee and fry the onions until soft and 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 immediately while still hot.