Murgh Musallam(Chicken Curry)

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.