Murgh Musallam

Murgh Musallam,Chicken in creamy curry

What you will need:
750 gms Chicken
1 tsp ginger-garlic paste
3-4 green chillies
1/2 tsp red chillies
1/4 tsp turmeric powder
2 small onions, chopped
2 medium tomatoes, finely chopped or 4 tbsp tomato paste.
5-6 peppercorns
1/2 tsp cumin
1 tsp coriander seeds
1" cinnamon
4-5 cloves
Almonds - 10 soaked in water
Fresh Cream - 1/2 cup
Coriander leaves - 4 to 5 strands
Oil - 2 tbsp

How to prepare
Marinate the chicken with ginger garlic paste, red chilli powder, turmeric powder, chopped green chillies and salt. Remove the skin of the soaked almond and make a paste.
Heat 1/2 tbsp oil. Add cumin seeds, cinnamon, cloves, coriander seeds and peppercorns. Add chopped onion and fry until the onions turn brown. Set aside and allow it to cool. After it cools down, grind it into a smooth paste.
Heat 1 tbsp oil. Add the onion paste and saute for a minute. Add the chopped tomatoes and cook until the tomatoes get mashed up. Add the marinated chicken and almond paste. Cover and cook until the chicken is done. Add the fresh cream and cook for one minute. Garnish with coriander leaves. Serve hot with naan, chapati or rice.