Murgh musallam

Step 1: Check inside the cavity that the giblets have been removed. Pat 2 ⅞ lb whole chicken dry, then cut deep slashes, about 1 cm deep, all over the breasts, thighs and drumsticks.

Step 2: Rub the bird inside and out with 2 tbsp lemon juice, half the 1 tsp salt, 2 tbsp ginger-garlic paste and 2 tsp Kashmiri chilli powder, working it into the cuts. Cover and refrigerate for 30 minutes.

Step 3: Mix half the 3 ½ oz plain yogurt with half the 1 tsp garam masala and smear it all over the chicken. Cover and marinate in the fridge for 2 hours or overnight, never at room temperature. Wash your hands, board and knife well.

Step 4: Heat 2 tablespoons of the 2 tbsp ghee in the heavy pot over a medium heat. Fry 3 onions for 12–15 minutes, stirring, until deep golden brown. Lift out half and grind them with the peeled 1 ⅜ oz almonds and 3–4 tablespoons of water to a smooth paste. Common mistake: dark, burnt onions make the gravy bitter; stop at an even mahogany.

Step 5: Push 3 eggs into the chicken's cavity, then tie the legs together with kitchen string and tuck the wing tips under the bird so it keeps its shape.

Step 6: Add the rest of the 3 tbsp ghee to the pot with 6 green cardamom pods, 6 cloves, 2 in cinnamon stick and 2 bay leaves. When they sizzle, put in the chicken and brown it over a medium heat for about 10 minutes, turning carefully, until golden on all sides. Scrape off any marinade that falls in so it doesn't burn.

Step 7: Lift out the chicken. Add the onion-almond paste, 2 tsp ground coriander, the rest of the 1 tsp salt and the rest of the 3 ½ oz plain yogurt a spoonful at a time, stirring, and cook for 5 minutes until the ghee shines on the surface.

Step 8: Pour in 1 cup hot water, return the chicken breast side up, cover tightly and cook over a low heat for 50–60 minutes, turning the bird and basting with gravy every 15 minutes.

Step 9: Check the doneness with a probe thermometer in the thickest part of the thigh, not touching bone or egg: it must read 165°F, and the juices from the thigh should run clear. If not, cover and cook for 10 minutes more and check again.

Step 10: Stir 1 pinch saffron threads, ¼ tsp kewra water and the remaining 1 tsp garam masala into the gravy and simmer uncovered for 5 minutes until it is thick enough to coat a spoon. Let the bird rest in the pot for 10 minutes.

Step 11: Lift the chicken onto a platter, snip off the string and spoon the gravy over. Scatter with ⅓ oz fresh coriander and carve at the table, giving everyone some of the egg.