Murgh Musalam

First Marinate the chicken by rubbing papaya, minced garlic and salt. Do no cover and put it in the fridge for minimum of 15 minutes. While the chicken is resting prepare the masala;

In a big frying pan roast the almonds, popy seeds / Khash Khash and Coconut powder slightly. Do not overdo. Do the same for red chilli powder and coriander powder and set aside.

Finely grind roasted almonds, fried onions and coconut and set aside.

Heat oil in a pressure cooker or a big pan Add cloves, green cardamom and cumin and fry in oil for one minute Add the whole marinated chicken to the pot, fry it well from all sides Add the powdered masala and stir Add yogurt and continue to fry till gravy is formed Transfer some of the gravy to the cavity Let it cook. When cooking in pressure cook, cover the lid, let single whistle lower the heat and cook for 5 minutes. Open the lid and check tenderness of the chicken. If not cooked cook for another minute or so.

If gravy is a bit runny , cook down the gravy to make it thick. Make sure you do not break the whole chicken.

Serve hot either with rice or roti