Murgh Musallam(Chicken Curry)

Name: Murgh Musallam(Chicken Curry)
Yield: 1
Cuisine: Indian
Ingredients: chicken; ginger; garlic cloves; onions; cinnamon sticks; cardamom pods; cardamom pods; star anise; black peppercorns; cloves; turmeric; red pepper flakes; hot chili peppers; yogurt; vegetable oil; salt; cilantro

Yield

1 batch

Prep

15 min

Cook

25 min

Ready

40 min

Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	each	chicken	*
1	piece	ginger (about 3/4 inch of a ginger root)	*
14	each	garlic cloves
1	large	onions
1	each	cinnamon sticks	*
2	each	cardamom pods brown, whole	*
4	each	cardamom pods green, whole	*
1	each	star anise	*
14	each	black peppercorns	*
8	each	cloves	*
1	teaspoon	turmeric
1	teaspoon	red pepper flakes
2	each	hot chili peppers green	*
½	cup	yogurt
¼	cup	vegetable oil
1	x	salt to taste	*
1	x	cilantro fresh (optional)	*

Ingredients

Amount	Measure	Ingredient	Features
1	each	chicken	*
1	piece	ginger (about 3/4 inch of a ginger root)	*
14	each	garlic cloves
1	large	onions
1	each	cinnamon sticks	*
2	each	cardamom pods brown, whole	*
4	each	cardamom pods green, whole	*
1	each	star anise	*
14	each	black peppercorns	*
8	each	cloves	*
5	ml	turmeric
5	ml	red pepper flakes
2	each	hot chili peppers green	*
118	ml	yogurt
59	ml	vegetable oil
1	x	salt to taste	*
1	x	cilantro fresh (optional)	*

Directions

Clean and joint chicken. If you don't like the skin, remove it.

Mash the ginger into a paste (or chop finely) and mince the garlic.

Heat oil in a large frying pan. Use medium-high heat.

Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Sauté until the onions are cooked but not browned.

Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often.

When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook until the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves.