Murgh Musallam (Chicken - Moghul Style)

Serves: 8

1 ¼ kg chicken pieces
4 green chillies
20 flakes garlic
20 g ginger
1 tsp garam masala powder
5 tsp salt
1 tsp turmeric powder
1 cup curd beaten
2 tsp red chilli powder
12 cloves
12 peppercorns
2 sticks ( 2 ½ cm each) cinnamon
8 brown cardamoms peeled
16 almonds
1 tsp cumin seeds
2 tsp coriander seeds
1 cup vegetable oil
3 large ( ½ kg) onions thinly sliced
¾ cup water
3 large (½ kg) tomatoes peeled and pureed
2 tbsp coriander leaves chopped

Method
1 Prick chicken all over with a fork.
2 Grind green chillies, 12 flakes garlic and half of the ginger into a paste. Mix
chicken well with ground paste, garam masala powder, 1 tsp salt, turmeric
powder, curd and half of the red chilli powder. Allow to marinate for about ½
hour.
3 In a pan, roast together cloves, peppercorns, cinnamon, cardamoms, almonds,
cumin and coriander seeds.
4 Heat oil in a pan for about 3 minutes.Add onions and remaining garlic (8
flakes). Fry till onions are golden brown and remove. Strain oil and pour into
cooker. Keep aside.
5 Grind together fried and roasted ingredients and remaining ginger (10 g) into
a paste, adding a little water (½ cup) from time to time.
6 Remove chicken pieces. Reserve marinade. Group chicken into 2 batches.
Place cooker with oil on high heat. Lightly brown each batch and remove.
7 To the remaining oil in cooker, add ground paste. Stir and fry for about 2
minutes. Add chicken pieces, marinade, tomato puree, remaining chilli
powder (1 tsp) and salt (4 tsp). Mix well. Add remaining water (¼ cup).
8 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5
minutes.
9 Remove cooker from heat. Allow to cool naturally.
10 Open cooker. Serve hot, garnished with coriander leaves.