Murgh Mussallum ( Chicken In A Rich Sauce)

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup ghee
• 2 medium chicken, skinned and pricked all over
• 2 bay leaves
• 8 cloves
• 2 cinnamon sticks
• 8 green cardamoms
• 3 medium onions, sliced and fried golden
• 1 cup coconut milk
• 2 teaspoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 2 teaspoons kashmiri chili powder
• 3 teaspoons coriander powder
• 2 tablespoons cashews, nut powder
• 20 almonds, slivered
• 1/4 cup raisins
• 4 tablespoons powdered milk
• 1/2 cup yogurt, mixed with the milk powder
• salt
• 1 small onion, ground
• 1/2 cup fresh yogurt
• 1/4 cup water
• 1/2 teaspoon saffron, soaked in the water
• 1 teaspoon ginger-garlic paste
• 2 teaspoons coriander powder
• salt
• 1 tablespoon oil

Recipe

• 1 rub marinade all over chickens.
• 2 refrigerate overnight.
• 3 grind fried onions to a paste.
• 4 heat ghee, evenly fry the chickens till golden.
• 5 remove.
• 6 in the same ghee, saute cardamoms, cinnamon, cloves and bay leaves.
• 7 add onion paste, ginger-garlic and powdered spices.
• 8 fry for a minute.
• 9 add cashewnut powder and yogurt paste.
• 10 cook mixture for 3 minutes.
• 11 return the fried chickens to the pan.
• 12 add half the almonds and raisins, coconut milk, 1 cup water and salt.
• 13 cover and cook on low heat till the chicken is tender and gravy thick.
• 14 garnish with remaining nuts and serve hot with indian/arabic bread.