Steps
- 1
Blanch almonds to remove skin.
- 2
Dry roast Almonds and cashewnut. When they begin to brown add Cumin seeds, poppy seeds. Roast till poppy seeds turn brown.
- 3
Add some water and grind to form a paste.
- 4
Heat oil in a non stick kadhai. To it add onions, ginger garlic paste. When the onions become translucent. Stir fry till onions begin to brown.
- 5
Add red chilli powder, turmeric powder, garam masala powder, Coriander powder, blackpepper powder, cumin powder and salt.
- 6
Add tomatoes and then add some water. Close the lid and cook till the tomatoes dissolve and disappear.
- 7
Add the almond poppy seeds paste made earlier. Cook till oil starts to ooze from the sides.
- 8
Add curd and cook for 2 mins.
- 9
Add chicken pieces. Add some water. Close the lid and cook till chicken becomes tender.
- 10
Add fresh cream, butter, coriander leaves and green chillies. Cook for 2 mins. Murgh musallam is ready to be served.
- 11
You can cook this recipe using a whole chicken too. For instructions on how to cook a full chicken. Check out the video on my channel Yummy hommy food. Just click the link.
https://youtu.be/jm63tvSH4Ks
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