Murg Mussallam

This one comes all the way from Delhi..it's rich, yummy, finger licking, spicy, sweet and irresistible, best eaten with a naan or tandoori roti.

INGREDIENTS
For Marination
1 whole chicken (you can keep it whole or get them cut into desired peices, I opt for peices)
1 cup curd
1 tbspn ginger garlic paste
1 tbspn red chilly powder
1 tbspn dhania jeera powder
1 tspn haldi powder
1 tspn garam masala powder
Salt to taste

INGREDIENTS
For Gravy
1 cup curd
3 tbspn birista
2 tbspn fresh cream
1 tbspn 5 spice powder (6 cloves, 1 javitri, 1/4 jaifal, 6 black pepper corns, 1 badi elaici)
1 tbspn tandoori chicken masala
1 tbspn redchilly powder
1 tspn haldi
1 tspn dhania jeera powder
1 tbspn desecated coconut
12 kaju
12 badams
4 tbspn oil

METHOD
Step1-Heat 2 tbspn oil in pressure cooker and add in the marinated chicken, pressure cook for one whistle
Step2-In a blender grind in all the gravy ingredients to a fine paste.
Step3-Heat oil in a pan and add in the gravy paste, cook till oil seprates and the masalas give out their aroma.
Step4-Now add in the cooked marinated chicken to the gravy and give it a swift stir.cover and cook on low flame for couple of minutes so that the chicken soaks in the flavour of gravy.
Garnish it with boiled egg, corriender and kaju..Serve hot!!!!