Murg Musallam - Mughlai Chicken Curry

Today's recipe is  adapted from The Hawkins Recipe Booklet.

I generally tweak the recipe to suit to our requirements. My observation is that this excellent booklet uses black cardamoms rather generously for our taste and I go easy on them as this spice can be little overpowering for us.

Murg Musallaum - Mughlai Chicken Curry
Chicken Curry
Ingredients
1.5 lb boneless, skinless chicken breasts and thighs, cleaned and cut into bite sized pieces

Grind to a smooth paste
3 green chilies
5 cloves garlic
2" ginger, peeled

Marinade
*Above paste
1/2 tsp turmeric powder
salt
1/2 tsp Mughlai Garam Masala
1/2 cup yogurt
1 tsp Kashmiri Chili Powder or Paprika

Roast one after other
3-4 cloves
6 black pepper
1" cinnamon
1 Black Caradamom
8-10 Almonds,
1/2 tsp cumin seeds
1 tsp coriander seeds

Fry till uniformly browned
1 tbsp. oil
1 large onion, peeled & thinly sliced

Grind
Fried Onion
Roasted Spices

Tempering
1 tbsp. oil
1 bay leaf

You will also need
2 roma tomatoes, chopped finely or grated

Garnish
1 tbsp. minced cilantro

Method
1. Rinse and cut boneless chicken into pieces. Marinate with the yogurt mixture. Cover and refrigerate overnight or at least till 4 hours.

2. Roast whole spices one after the other. Set aside.
3. Heat oil and fry onion till uniformly browned.

4. Grind fried onion and roasted spices into fine paste, adding 1/4 cup water.
5. Heat oil in a pressure cooker. Add a bay leaf. Add ground onion-spices paste. Sauté for 15 minutes.
6. Now add chicken with marinade, and tomatoes.
7. Add 1/2 cup water.
8. Pressure cook for 4 whistles. Let it drop naturally.

9. Adjust salt. Simmer till the gravy of desired thickness is ready.

10. Garnish with minced cilantro.

Note -
1. This gravy tastes even better the next day. So if possible, make it ready at least a few hours in advance before serving.
2. The original recipe requires chicken pieces to be lightly fried before adding to the masala. If following that step, shake off the excess marinade and fry each chicken piece. Follow the recipe link below for the original recipe.


Credits
http://www.hawkinscookers.com/8.1.receipe.aspx?rcp_cd=56




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