Murgh Mussallum ( Chicken in a rich sauce)

• 12 cup ghee
• 2 medium chicken, skinned and pricked all over
• 2 bay leaves
• 8 cloves
• 2 cinnamon sticks
• 8 green cardamoms
• 3 medium onions, sliced and fried golden
• 1 cup coconut milk
• 2 teaspoons ginger-garlic paste
• 12 teaspoon turmeric powder
• 2 teaspoons kashmiri chili powder
• 3 teaspoons coriander powder
• 2 tablespoons cashews, nut powder
• 20 almonds, slivered
• 14 cup raisins
• 4 tablespoons powdered milk
• 12 cup yogurt, mixed with the milk powder
• salt
• 1 small onion, ground
• 12 cup fresh yogurt
• 14 cup water
• 12 teaspoon saffron, soaked in the water
• 1 teaspoon ginger-garlic paste
• 2 teaspoons coriander powder
• salt
• 1 tablespoon oil

1. Rub marinade all over chickens.
2. Refrigerate overnight.
3. Grind fried onions to a paste.
4. Heat ghee, evenly fry the chickens till golden.
5. Remove.
6. In the same ghee, saute cardamoms, cinnamon, cloves and bay leaves.
7. Add onion paste, ginger-garlic and powdered spices.
8. Fry for a minute.
9. Add cashewnut powder and yogurt paste.
10. Cook mixture for 3 minutes.
11. Return the fried chickens to the pan.
12. Add half the almonds and raisins, coconut milk, 1 cup water and salt.
13. Cover and cook on low heat till the chicken is tender and gravy thick.
14. Garnish with remaining nuts and serve hot with Indian/Arabic bread.

ghee, chicken, bay leaves, cloves, cinnamon sticks, cardamoms, onions, coconut milk, gingergarlic, turmeric, kashmiri chili powder, coriander powder, cashews, almonds, raisins, powdered milk, yogurt, salt, onion, fresh yogurt, water, saffron, gingergarlic, coriander powder, salt, oil

Taken from www.food.com/recipe/murgh-mussallum-chicken-in-a-rich-sauce-35822 (may not work)