How to make MURG MUSALLAM

INGREDIENTS                              

Chicken 1 no. large

Onion 1 no.

Coriander seeds 1 tbsp.

Aniseed  1 tbsp.

Cumin seeds 1 tbsp.

 Roasted gram dal 4 nos.

 Dry red Chilies  4 nos.

 White cardamoms 4 nos.

 Black Cardamoms 2 nos.

 Cloves  4 nos.

Whole black peppers ½ tbsp.

Coconut 2" piece

Almonds 1 no.

Curd  ½ pint Saffron  A pinch of Ghee 6 tbsps.

Salt  To taste

Slice the onion.

How to make MURG MUSALLAM

 Soak saffron in spoonful of hot water.

 Roast all the remaining spices without any fat in a frying-pan and grind together.

 Heat  half  the  Ghee  in  a  large  saucepan  and brown the chicken on all sides.

 Remove, and pour in the remaining ghee.

 Fry onion till brown, add the ground spices and ground coconut.

Fry for 5 minutes.

 Put chicken back into the pan.

 Blend Curd/Yogurt with 1 1/2 liter water and pour into the pan together with salt. Cover tightly and cook till liquid dries and chicken is tender.

 Just before serving add saffron water and garnish with chopped almonds.