Ingredients

• 1 big chicken cleaned, dried and cut into pieces
• 2 tsp - coriander powder
• 4 cloves
• 3 small cardamoms, crushed
• 6 peppercorns
• 1 piece mace
• 1.5 thick, 3 red chillies
• 3 onions, sliced
• 7 cloves garlic, minced
• 1 piece ginger, crushed
• A pinch saffron
• A few pieces pista and almonds
• 1 tsp - cumin seeds
• 1 cup - curd, fresh and beaten
• 6 tbsps - ghee
• Salt to taste

How to Make Murg-E-Mussalam

• Take all the cloves, cardamoms, cumin seeds, coriander powder, mace, cinnamon, red chillies and grind them to a fine paste.
• Rub this paste gently into the chicken and set it aside for some time.
• Heat ghee, fry onion, garlic and ginger.
• Add turmeric powder, salt and chicken pieces.
• Simmer on low fire.
• Add 2 cups of hot water.
• Stir and cover and cook on medium fire until water dries and the gravy is thick.
• Now soak saffron in lukewarm milk and add dry fruits to it to make them tender.
• When saffron is fully dissolved and the dry fruits pieces go tender, add this mixture and well beaten curd into already prepared gravy.
• Continue cooking till ghee begins to separate.
• Serve hot with naan, chapattis or rice.