HOW TO MAKE MURGA MUSALLAM IN INDIA , @FOODIE.

Hello guys today in my post i write how to make murga mussallam,
This recipe will become your go-to, impress-your-friends-and-relatives Indian dish. Mughlai style, rich and regal Murg Musallam may look like a lot of work but the end result is SO worth it. A Masala roasted chicken with vibrant color and flavor, it is beautiful to serve to a gathering of people. Serve Murg Musallam with Naans and a salad or on a bed of Jeera Rice.
WHAT YOU'LL NEED

3 pounds (1.5 kilogram) approx chicken pieces (thigh fillet, cut into 2" cubes)
2 green chilies
20 cloves of garlic
2 3-inch pieces of ginger
1 teaspoon garam masala powder
1 teaspoon turmeric powder
1 cup fresh, unsweetened yogurt
1 teaspoon red chili powder
6 large, brown cardamom/ badi elaichi
10 cloves
2-inch piece of cinnamon
10 peppercorns
1 teaspoon cumin seeds
2 teaspoons coriander seeds
15 almonds, blanched
12 to 15 tablespoons vegetable/ canola/ sunflower cooking oil
3 large onions, very thinly sliced
3 tablespoons tomato pureé
Salt to taste
2 tablespoons fresh, chopped coriander.

                                                                HOW TO MAKE IT 

Put the chicken into a large, deep, non-metallic mixing bowl.
Grind the green chilies, half the garlic cloves and 1 of the pieces of ginger into a smooth paste in a food processor.
Mix this paste with the garam masala powder, 3/4 tsp of salt, turmeric powder, yogurt and half of the red chili powder. Mix well to make the marinade for the chicken.
Pour the marinade over the chicken and mix well to coat the pieces completely. Keep aside for later.

While the chicken is marinating, heat a shallow pan or griddle on medium heat and when hot, roast the cloves, peppercorns, cinnamon, badi elaichi, blanched almonds, cumin seeds and coriander seeds on it. Stir frequently until the spices begin to turn slightly darker in color. Take off from heat and allow to cool.
Now heat 4 tablespoons of the vegetable cooking oil in a deep pan, on medium heat. When hot, add the sliced onions and the remaining half of the garlic to it. Sauté, stirring frequently, until the onions are pale golden in color. Use a slotted spoon to drain the onions and garlic and remove them from the oil. We will use this remaining oil and pan again a little later.
Put the fried onions and garlic into a food processor along with the above roasted spices and the remaining piece of ginger. Grind to a thick, smooth paste, only adding water as required to facilitate the grinding.
Now (using the same pan you used to fry the onions), add 4 tablespoons of cooking oil to the pan and set up on medium heat. Brown only the pieces of chicken (in batches), reserving the marinade for later use. When this is done, keep the chicken aside. Add 2 to 3 tablespoons more of the cooking oil and when it is hot, add the ground paste you made above.
Sauté for 2 to 3 minutes, stirring continuously. Add the marinade, chicken pieces, tomato pureé, remaining red chili powder and salt to taste. Add 1/2 a cup of hot water and stir well.
Reduce heat to a simmer and cook until chicken is tender - most of the liquid will have dried up.
Garnish your Murg Musallam with chopped, fresh coriander leaves and serve with Jeera Rice and a salad! Naans also go brilliantly with Murg Musallam!