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Mughlai Whole Chicken in Gravy (Murg Mussallam) : Indian Food & Cooking Recipes
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  Contributed By: Nidhisatyajeet Sonune
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Indian Cooking Products
Indian Spices Shopping

800 grams chicken (whole)
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es) made into a paste
1 tablespoon(s) each of ginger, garlic pastes
2 teaspoon chicken masala powder
1 teaspoon kitchen king masala powder
4 cloves
1" piece cinnamon broken
4 brown cardamoms peeled
8 black peppercorns
10 almonds
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
2 large onion(s) finely sliced
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) oil
1 tablespoon red chili powder
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing

Cooking Instructions

Cut chicken into pieces (your preferred piece size).
Take ginger-garlic paste (1/2 teaspoon), red chili powder (1/2 teaspoon), garam masala powder(1/2 tea spoon), turmeric powder(1/2 teaspoon), yogurt(1 teaspoon),chicken masala powder(1teaspoon) ,and salt (to taste). Mix well to prepare a marination paste.
Apply marination paste on half the chicken (400 grams) and keep the marinated chicken in refrigerator for at least 2 hours.

In a pan roast together cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic.
Fry the sliced onions till brown and allow them to cool.
Grind together fried onions (from step5), roasted spices (from step 4), and ginger garlic paste(1/2 tea spoon) and kitchen king masala (1 teaspoon)with little water.

Heat oil (1 table spoon) in a pan. Add chicken (un-marinated--- 400 grams) in the pan and fry it for 2-5 minutes until it turns brown. Remove fried chicken from the pan.
Heat oil (1 table spoon) and fry the paste (prepared in step 6) on medium level for 2-5 minutes in the frying pan.
Now add marinated chicken (from step 3) , unmarinated chicken (from step 7), tomato puree (1 table spoon), red chili powder (1 tea spoon) ,salt (to taste) and water in the frying pan (step 8) and mix well.
Cover and cook on low heat for about 25 minutes or the chicken is fully tenderised.
11. Once the chicken is ready, garnish with finely chopped coriander leaves.

To make this dish richer, some amount of fresh cream can be added when the chicken is almost done.

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