The word musallam means whole and is used when a full chicken or leg of mutton slow cooked.
This is a simple recipe and not the time consuming one from olden days. All it needs is some patience.
Take a full chicken, plucked and cleaned from inside.
Marinate overnight (12 hours) in following marinade
250 gm ground onion paste
2tbsp each ginger garlic paste
2tbsp Shania powder
1cup thick curds
1 tbsp of garam masala
Salt, Chilli powder to taste
Heat oil in a shallow lagana or kadhai where the full chicken can easily fit in.
Pour in 1/2 cup oil
Fry 1 finely diced onion in the oil till golden.
Put the chicken on top of it and let it cool on each side for 15 minutes.
Use two big spoons to turn it over to keep it intact.
When done remove chicken on to a flat serving dish.
Pour the roasted marinade on top.
Garnish with sliced boiled eggs.
Enjoy with pitta bread and hummus