Name: Murgh Musallam Curry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 800 grams Chicken; 0.75 cups Yogurt; 3 pieces Onion; 1 tbsp Ginger Paste; 1 tbsp Garlic Paste; 12 pieces Almonds; 1 tsp Garam Masala; 1 tbsp Kashmiri Red Chili Powder; 3 tbsp Ghee; 1.5 tsp Salt; 1 cups Water

Step-by-Step Instructions

Blanch almonds and blend with fried onions into a smooth paste.

Marinate chicken with yogurt, ginger paste, garlic paste, Kashmiri chili powder, and salt for 1 hour.

Heat ghee in a deep pot, add marinated chicken, and sear until lightly browned.

Add almond-onion paste, garam masala, and water.

Cover tightly and slow cook on low heat for 40 minutes until chicken is tender.

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