Murg Musallam Recipe Recipe source: My recipe files Prep: 30 mts, Cooking Time: 25-30 mts Serves 5-6

persons Cuisine: Mughalai. Ingredients: 1 kg chicken, washed and cut into medium sized pieces 2 large onions, sliced 4 garlic cloves, sliced 2 large tomatoes, pureed 1/2 tsp red chilli pwd fresh coriander leaves for garnish salt to taste 10 almonds, soak in warm water, remove skin and make paste 2 1/2 tbsps oil Dry roast on low flame for 3 mts: 1/2 tsp pepper corns 1/2 tsp cumin seeds 1 1/2 tsps coriander seeds 1 cinnamon 4 cloves 2 elaichi/cardamom

For Marinade: 1 1/4 tsp ginger garlic paste 1/2 tsp green chilli paste 3/4 cup curd/yogurt 1/2 tsp red chilli pwd 1/4 tsp turmeric pwd 1 Marinate chicken with the ingredients called for marinade for 1/2 hr. Meanwhile make other preparations.

2 Heat a tbsp of oil in a vessel, add garlic and sliced onions and saute for 6-7 mts till they turn brown. Remove and keep aside. Once cool, make a fine paste of the sauteed onions, garlic and dry roasted ingredients, by adding a little water (approx 4-5 tbsps). Keep aside. 3 Heat a tbsp of oil in the same cooking vessel, add the chicken pieces (keep aside the marinade) and roast them for 6-7 mts till they are lightly browned. Remove and keep aside. 4 In the same vessel, drizzle some oil, add the ground paste and saute for 3 mts. Add salt and red chilli pwd and combine. Add the tomato puree and cook for 4 mts. 5 Add the chicken pieces, marinade, almond paste and 1/2 cup water and combine well. Cook on low to medium flame till the chicken turns soft with a thick gravy.

6 Turn off heat and garnish with fresh coriander leaves. Serve hot with white rice, biryani or rotis.