Murgh Mussallam Recipe

Ingredients:
Chicken - 800 gms (Whole)
Yogurt - 1 cup, beaten
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Red chilli powder - 1 tsp
Green chilli paste - 2 chillies
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Cloves - 4
Cinnamon - 1 inch piece, broken
Brown cardamom - 4, peeled
Black peppercorns - 8
Almonds as required
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Onion - 2 large sized and finely sliced
Tomato puree - 1 cup
Water - 1 cup
Oil - 2 tbsp
Salt as per taste
Fresh cream - as required (optional)
Finely chopped coriander leaves as required

Method:
1. Make a smooth paste of red chilli powder, turmeric powder, garam masala powder, garlic-ginger paste, yogurt and salt to taste
2. Give fine incisions on the chicken and marinate with the spice mix and keep in the refrigerator for atleast 2 hours.
3. Roast together the cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow to cool.
4. Grind the fried spices and onion and make a paste with the remaining ginger garlic pastes and a little of water.
5. Heat half the oil in a heavy bottomed pan till hot, add the chicken (without the marinade) and fry on medium level for about 2 minutes or till the chicken is browned. Remove fried chicken from the pan and keep aside.
6. Add the remaining oil, heat it till hot and fry the paste on medium level for about 2 minutes.
7. Add the chicken, marinade, tomato puree, remaining red chilli powder, water and sprinkle salt to taste. Mix well. Lid the pan and cook on low heat for about 25 minutes or till the chicke is fully tenderised.
8. Garnish with finely chopped coriander leaves and fresh cream.
9. Serve with rice or roti.

Note:
1. To make this dish richer a desired amount of fresh cream could be added at the stage when the chicken is almost but not fully done.
2. Whole chicken cut into pieces can also be used to make this dish.