Murgh Mussalam(One Pot Chicken Roast and Rice)

This incredibly easy dish comes together easily but looks so fancy .If you serve this at your next party ,your guests will be in awe of how many hours you spent in the kitchen but only you and I will know your secret. This fantastic dish can be served with Raita( a mint sauce ) and a summer salad and you are good to go and if you want to serve it in winter time,you can always serve it Naan and boiled eggs.You can use leftover chicken in wraps or sandwiches.It is a win win situation!

Ingredients for chicken marinade:

• 1 whole chicken (spatchcocked,cut along the backbone with a pair of scissors so that it lays flat ,it will allow the chicken to be spread out and cut your cooking time in half)

• 1/4 cup ketchup or tamarind concentrate

• 1/4 cup lemon juice

• 2 teaspoons Salt or to taste

• 2 teaspoons cayenne pepper(red chili powder)

• 2 teaspoons coriander powder

• 2 teaspoons cumin powder

• 1 teaspoon garam masala

• 3 teaspoons ginger garlic paste

Directions:

1. Mix all the ingredients for marination in a bowl .In a baking sheet or a flat bottomed pan,coat the chicken thoroughly and cover it with cling wrap or foil and leave it to marinate ,preferably for a couple of hours(your roast will have a deeper flavor if you let it sit for a few hours or overnight).

Ingredients for the Gravy and Rice:

• 2 1/2 cups long grain Basmati Rice

• 1 large or 2 small onions(thinly sliced)

• 2 tomatoes(chopped)

• 2 & 1/2 teaspoons salt

• 1/2 teaspoon red chili powder(cayenne pepper)

• 1/2 teaspoon coriander powder

• 1/2 teaspoon cumin powder

• 1/4 teaspoon garam masala

• 3/4 cup olive oil

• cilantro for garnish

• boiled eggs(sliced) /roasted cashews/pine nuts for garnish(optional)

Directions:

1. In a large flat bottomed pan(that can fit your chicken). Heat up oil and fry onions until golden brown.Add tomatoes and chili powder,coriander powder,cumin powder and garam masala(you will add salt after you add rice).Cook until the gravy comes together and starts leaving the sides.

2. Now place the marinated chicken breast side up and cook on high heat for ten minutes and then lower the heat and cook for another 40- 50 minutes.Carefully take the cooked chicken out on a large baking tray along with some gravy.

3. At this point add three cups of warm water in the pan and bring it to a boil.Now add rice and salt .Bring to a boil and cook until all the water evaporates(mine takes about 8-10 minutes).

4. Serve the Chicken on the bed of rice in a large platter and pour the reserved gravy over it.Garnish it with cilantro and boiled eggs. Or with nuts.Enjoy and Impress away your guests!