Murgh Musallam

Ingredients:

1 kg- Chicken, cut into medium sized pieces

2 large- Onions, sliced

1 tsp. Garlic, minced

2 medium- Tomatoes, boiled and pureed

1 tsp. Red chili powder

15- Almonds, soak in warm water, remove skin and make paste

Salt to taste

2 tbsp. Oil

2 tbsp. Butter

Coriander leaves for garnish, chopped

Dry roast:

½ tsp. Pepper corns

½ tsp. Cumin seeds

1 tbsp. Coriander seeds

1″ piece- Cinnamon

4- Cloves

4- Cardamom

For Marinade:

1 tsp. Ginger paste

½ tsp. Garlic paste

½ tsp. Green chili paste

1 cup- Yogurt

½ tsp. Red chili powder

¼ tsp. Turmeric powder

Method:

1. Marinate chicken with the ingredients under marinade for 1-2 hours.
2. Heat 1 tbsp. of oil in a pan, add garlic and onions and saute till they turn light brown, remove and keep aside.

3. Make a fine paste of the sauteed onions, garlic and dry roasted ingredients, by adding a little water and keep aside.
4. Heat remaining oil in the same cooking pan, add only chicken pieces (keep aside the marinade) and roast them for about 6-8 minutes till they are lightly browned. Remove and keep aside.
5. In the same pan melt the butter, add ground paste and saute for 3-4 minutes.

6. Add salt, red chili powder, tomato puree and cook for 4-5 minutes.
7. Add the chicken pieces, marinade, almond paste and a cup of water and combine well. Cook on medium flame till the chicken turns soft with thick gravy.
8. Garnish with coriander leaves. Serve hot with white rice, naan or chappati.