INGREDIENTS

INSTRUCTIONS

Place the onions, garlic, ginger, poppy seeds, peppercorns and half the
yogurt in a electric blender or food processor and work to a paste.Stir in
the garam masala, add salt to taste.
Prick the chicken all over with a fork and rub in the blended mixture.Leave
for 1 hour.Drain the rice. Heat 1 tablespoon of the ghee in a pan, add the
rice and fry for 3 minutes, stirring constantly.Add the chilli
powder.sultanas, almonds and salt to taste and stir well. Pour in half the
water, cover and simmer for about 10 minutes until the rice is almoct
tender; cool.
When the rice is cold, use it to stuff the chicken; sewup both ends. Heat
the remaining ghee or oil in a pan and add the chicken, on its sides.Pour
in any marinade and the remaining water. Bring to simmering point, cover
and cook for 1 hour, turning over halfway through cooking time.
Add the remaining yogurt, a spoonful at a time, stirring until it is all
absorbed.Add more salt if necessary.Cook for a further 15 minutes, until
the chicken is tender.
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