Murgh Mussallam

Marinade - Marinate a kg of washed and diced Chicken with 1¼ tsp of Ginger Garlic Paste, 1 tsp of Green Chili paste, ¾ cup of Yogurt, ½ tsp of Red Chili powder, ¼ tsp of Turmeric Powder in a bowl for at least ½ hour or overnight. 
Masala - Dry roast ½ tsp of Peppercorns, ½ tsp of Cumin seeds, 1½ tsp of Coriander Seeds, 1” Cinnamon, 4 Cloves, 2 Cardamoms for 3 minutes and keep aside.

Heat a tbsp of Oil in a pan; add and saute 4 cloves of Garlic and 2 large sliced Onions for 6-7 minutes till they turn brown. Remove and keep aside to cool. Make a fine paste of the sautéed onions, garlic and dry roasted ingredients, by adding a little water (approx 4-5 tbsp) and keep aside.Chicken - Heat a tbsp of Oil in a pan; add the chicken pieces only and roast them for 6-7 minutes till they are lightly browned. Remove and keep aside.

Curry - Heat a tbsp of Oil in a pan; add and saute the ground paste for 3 minutes, adding Salt and a tsp of Red Chilli Powder. Add and combine puree from 2 large Tomatoes; cook for 4 minutes. Add the roasted chicken pieces, marinade, almond paste (Soak 10 Almonds in warm water and make smooth paste) and ½ cup of Water; combine well. Cook on low heat till the chicken turn’s soft with a thick gravy. Remove from heat and garnish with fresh Coriander Leaves. Serve hot with white rice, biryani or rotis.