Cookbook:Murgh Musallam (Indian Stewed Spiced Chicken)

Chicken

 * 600 g chicken
 * 1 tbsp ginger-garlic paste
 * 1 tbsp lemon juice
 * 2 tsp red chile powder
 * ¼ tsp pepper powder
 * ½ tsp turmeric powder
 * ½ tsp salt

Spice blend

 * 1 tbsp coriander seeds
 * 1 tsp cumin seeds
 * 2-inch piece cinnamon
 * 2 green cardamom pods
 * 4 cloves
 * ¼ tsp grated nutmeg (jayaphala)
 * 1 medium mace javitri
 * 1 black cardamom (moti elachi)

Curry

 * 8 almonds
 * 10 cashews or 1 tbsp poppy seeds
 * 2 cups (2 ea.) chopped onions
 * 1 large tomato, puréed
 * 4 slit green chiles
 * 4 tbsp oil or ghee
 * 2 tsp ginger-garlic paste
 * 1 tsp red chile powder (use more if required)
 * 2 tbsp chopped mint leaves
 * 2–3 cups water
 * Salt to taste

Chicken

 * 1) Cut chicken into bite-sized pieces and wash well.
 * 2) Marinate chicken with remaining ingredients for 1–4 hours.

Spice blend

 * 1) Dry roast all the ingredients until light brown and aromatic.
 * 2) Allow to cool then grind into a coarse powder.

Curry

 * 1) Soak almonds and cashews in water for 10–15 minutes. Peel almonds.
 * 2) Grind the almonds and cashews into a smooth paste, adding 1–2 tbsp water if required.
 * 3) Heat 2–3 tsp oil in a pan or wok. Add chopped onion, and sauté until golden brown. Allow to cool, then grind into a paste, trying not to add water.
 * 4) Heat oil or ghee in a pan or wok. Add onion paste, green chili, and ginger-garlic paste, then sauté until onion paste leaves oil.
 * 5) Add marinated chicken pieces, and mix well. Cover and cook for 5–6 minutes over medium-low heat, stirring occasionally.
 * 6) Mix in the red chili powder, prepared spice blend, and tomato puree. Cover and cook, stirring occasionally, until oil starts to floats on the surface.
 * 7) Add water, and cook for 3–4 minutes over medium heat.
 * 8) Mix in the nut paste, mint, and salt. Cook until gravy becomes thick and oil starts to float.
 * 9) Remove from the heat, and stir in the coriander leaves.