How to make Murgh Musallam
Dry roast almonds and cashew nuts. When the cashew nuts begin to brown add cumin seeds and poppy seeds. Roast till the poppy seeds turn brown.
Grind the roasted ingredients with little water to form a paste.
Heat oil in a non-stick vessel. Add onions and fry till translucent, then add ginger garlic paste. Fry till the onions start to brown.
Then add turmeric powder, red chilli powder, garam masala powder, cumin powder, coriander powder, black pepper powder.
Add tomatoes and some water. Close the lid and cook till the tomatoes dissolve.
Add the almonds cashew poppy seeds paste. Cook till oil starts oozing from the sides.
Then add salt followed by curd and cook for 2 mins.
Add chicken and some water. Close the lid and cook for 15 to 20 mins till the chicken becomes tender.
Add fresh cream, butter, Coriander leaves and Green chillies. Close the lid and cook on sim for 2 mins.For a detailed description. You can watch a video for this recipe on my channel “Yummy Hommy Food” on YouTube. By clicking the link belowhttps://youtu.be/jm63tvSH4Ks