Murgh Musallam(Chicken Curry)

• 1 each chicken
• 1 piece ginger (about 3/4 inch of a ginger root)
• 14 each garlic cloves
• 1 large onions
• 1 each cinnamon sticks
• 2 each cardamom pods brown, whole
• 4 each cardamom pods green, whole
• 1 each star anise
• 14 each black peppercorns
• 8 each cloves
• 1 teaspoon turmeric
• 1 teaspoon red pepper flakes
• 2 each hot chili peppers green
• 1/2 cup yogurt
• 1/4 cup vegetable oil
• 1 x salt to taste
• 1 x cilantro fresh (optional)

1. Clean and joint chicken.
2. If you don't like the skin, remove it.
3. Mash the ginger into a paste (or chop finely) and mince the garlic.
4. Heat oil in a large frying pan.
5. Use medium-high heat.
6. Break apart the star anise to release the seeds inside the arms.
7. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger.
8. Be careful not to burn the garlic.
9. Saute until the onions are cooked but not browned.
10. Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often.
11. 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.
12. Finally, add the fresh coriander leaves.

chicken, ginger, garlic, onions, cinnamon sticks, cardamom pods, cardamom pods, star anise, black peppercorns, cloves, turmeric, red pepper, hot chili peppers, yogurt, vegetable oil, salt, cilantro

Taken from recipeland.com/recipe/v/murgh-musallamchicken-curry-47315 (may not work)