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Murgh Musallam (Chicken - Moghul Style)
(5 Litre pressure cooker)

Serves: 8	Pressure Cooking Time 5 minutes
1 ¼ kg chicken pieces  4 green chillies  20 flakes garlic  20 g ginger  1 tsp garam masala powder  5 tsp salt  1 tsp turmeric powder  1 cup curd beaten 2 tsp red chilli powder  12 cloves  12 peppercorns  2 sticks ( 2 ½ cm each) cinnamon  8 brown cardamoms peeled 16 almonds  1 tsp cumin seeds  2 tsp coriander seeds  1 cup vegetable oil  3 large ( ½ kg) onions thinly sliced ¾ cup water  3 large (½ kg) tomatoes peeled and pureed 2 tbsp coriander leaves chopped
Method
1 Prick chicken all over with a fork. 2 Grind green chillies, 12 flakes garlic and half of the ginger into a paste. Mix chicken well with ground paste, garam masala powder, 1 tsp salt, turmeric powder, curd and half of the red chilli powder. Allow to marinate for about ½ hour. 3 In a pan, roast together cloves, peppercorns, cinnamon, cardamoms, almonds, cumin and coriander seeds. 4 Heat oil in a pan for about 3 minutes.Add onions and remaining garlic (8 flakes). Fry till onions are golden brown and remove. Strain oil and pour into cooker. Keep aside. 5 Grind together fried and roasted ingredients and remaining ginger (10 g) into a paste, adding a little water (½ cup) from time to time. 6 Remove chicken pieces. Reserve marinade. Group chicken into 2 batches. Place cooker with oil on high heat. Lightly brown each batch and remove. 7 To the remaining oil in cooker, add ground paste. Stir and fry for about 2 minutes. Add chicken pieces, marinade, tomato puree, remaining chilli powder (1 tsp) and salt (4 tsp). Mix well. Add remaining water (¼ cup). 8 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes. 9 Remove cooker from heat. Allow to cool naturally. 10 Open cooker. Serve hot, garnished with coriander leaves.