Delightfully aromatic, Murg Kashmiri (moorgh kash-mee-ree) is an Indian dish of roasted chicken basted with a mixture of cream, saffron, almonds arid raisins.
1×4 lb. chicken, skinned juice of h lemon
1 tablespoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1-inch piece fresh root ginger, peeled and very finely chopped
1 teaspoon salt
1 teaspoon hot chilli powder
3 oz. butter
2 medium-sized onions, very finely chopped
10 fl. oz. double cream
½ teaspoon saffron threads soaked in
2 tablespoons hot water
2 oz. slivered almonds
2 oz. cup raisins
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200°C).
With a fork prick the chicken all over. Rub the lemon juice all over the chicken and set aside.
Using a mortar and pestle or an electric grinder, crush the coriander seeds, peppercorns, cardamom seeds and cloves. Sift the crushed spices through a fine wire strainer into a small mixing bowl. Discard the husks in the strainer. Mix in the ginger, salt and chilli powder.
Using a small wooden spoon, cream in half of the butter to make a smooth paste. Rub the paste all over the chicken. Put the chicken into a medium-sized flameproof casserole. Place the casserole in the oven and roast the chicken for 15 minutes.
Meanwhile, in a small saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the onions and fry them, stirring occasionally, for 8 to 10 minutes or until they are golden brown. Remove the pan from the heat and stir in the cream, saffron and water mixture, the almonds and raisins.
Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180 C). Continue roasting the chicken, basting it every 10 minutes with the cream and almond mixture, for 1 hour or until the chicken is tender, and the juices run clear when the thigh is pierced with the point of a sharp knife.
Remove the casserole from the oven. Using a-large fork and a spoon lift the chicken out of the casserole and place it on a carving board. Carve the chicken into serving pieces. Arrange the chicken pieces in a warmed serving dish and keep hot while you finish the sauce.
Using a metal spoon, skim off and dis-card most of the fat on the surface of the sauce.
Set the casserole over moderate heat and cook the sauce for 2 minutes, stirring constantly and scraping the bottom of the pan to dislodge the sediments.
Remove the casserole from the heat. Pour the sauce over the chicken pieces and serve immediately.