Indian Whole Chicken with Spices, Moghul Style

ingredients

4 tbsp plain yogurt
1/4 tsp of saffron threads (soaked in 1 tbsp of hot water for 5 minutes)
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground red pepper (Cayenne)
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground mace
2 cloves of garlic, peeled and chopped
1 inch piece of ginger root, peeled and minced
1 tsp salt
3 1/2 pound chicken, washed, skinned and thoroughly patted dry with paper towels
3 tbsp of Indian Clarified Butter
2 large onions, peeled and cut into thin slivers
1 1/4 cups of chicken stock

1
Mix the yogurt and the saffron, with its water, together in a large bowl. Add all the ground spices and mix thoroughly. Pound the garlic, ginger and salt together in a mortar and then stir the paste into the yogurt mixture.
2
Rub 1 tbsp of the yogurt mixture into the cavity of the chicken, and coat the outside of the bird with the remainder. Let it marinate at room temperature for at least 45 minutes (1 hour or longer, if refrigerated.)
3
Heat the Indian Clarified Butter in a large saucepan over a medium-high setting and fry the onions until they are golden. Using a slotted spoon, remove the onions to a plate. Place the chicken in the remaining Clarified Butter and brown on all sides, turning frequently. Return the onions to the pan, together with any remaining marinade form the chicken. Pour in the chicken stock. Bring to a boil. Reduce the heat to low, cover the saucepan and simmer the chicken for 45 minutes, or until the chicken is tender, but not falling off the bones. (Turn the chicken from time to time so it cooks on all sides, but during the last 10 minutes the bird should cook breast side down.)

Source: Peter Perez