Shahi Murgh Musallam

Ingredients

1 kg chicken

3 nos cardamom

6 nos Peppercorns

2 nos bay leaves

2 nos cinnamon sticks

200 ml Curd

30 gm Almonds or cashewnuts

1/4 tsp kewra essence

1 tbsp coriander leaves

30 ml oil

salt - to taste

Make it Paste

1 tsp cumin

1 tsp Coriander seeds

5 nos Red chillies

1/2 tsp Turmeric powder

1 tbsp Ginger

4 nos garlic

2 nos Onions

2 nos Tomatoes

Method

1. Clean and cut the chicken into 12 pieces
2. Blanch, de skin and coarsely ground the almond or cashew nuts

1. Heat 4 tbsp of oil and add the ground masala . cook till golden brown
2. Add the chicken pieces, cardamom, peppercorns, bay leaves and cinnamon sticks
3. Add salt to taste and stir fry till the chicken has been browned
4. Add 2 cups of water and cook till it is tender
5. Finally add the curd and blanched ground almonds and cook till the gravy is creamy
6. Sprinkle a few drops of kewra essence before serving
7. serve garnished with chopped coriander leaves