MURG MUSALLAM

 A rich preparation of chicken with saffron and roasted spices.

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
METHOD
1.Slice the onion.
2. Soak saffron in spoonful of hot water.
3. Roast all the remaining spices without any fat in a
frying-pan and grind together.
4. Heat half the Ghee in a large saucepan and
brown the chicken on all sides.
5. Remove, and pour in the remaining ghee.
6. Fry onion till brown, add the ground spices and
ground coconut.
Fry for 5 minutes.
7. Put chicken back into the pan.
8. 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.
9. Just before serving add saffron water and garnish
with chopped almonds.