Murgh masallam

murgh massallam                                             

Ingredients:
Oil 150ml
Hung curd 1 cup
Green chilli 2
Fresh Coriander leaves 1 cup
Ginger 1/2 inch
1 head/bunch of garlic
Everest tandoori masala 1 Tbsp
Red chilli powder 2 Tsp
Cashew and almonds 4-5 each
Onion 3
Cream 2 Tsp
Oil for deep frying onion,cashew,almond.

Procedure:

1. Take 1 kg whole chicken and clean it thoroughly.
2. Make cuts in the chicken all over its body for better marination and fast cooking.
3. Prepare marination by grinding 1 cup hung curd, 2 green chillies,1 cup fresh coriander leaves,1/2 inch ginger, 1 head/bunch of garlic,1tbsp tandoori masala,2 tsp red chilli powder,salt as per taste.
4. Rub the marinade generously all over the chicken skin and squeeze one lemon halves over the entire chicken.
5. Close the container and refrigerate chicken overnight.
6. On the next day take out marinated chicken from refrigerator and let it attain room temperature. 
7. Now heat a non stick pan take 150 ml oil in it and when warm enough place your marinated chicken in the hot oil.
8. Now close the lid and let it cook fully from one side for nearly 20 min
9. After 20 min turn around the whole chicken and again close the lid and let it cook nearly for another 20 min.
10. After its done from both sides cook it sideways for 5 min from each side with the lid of pan kept open.
11. When done fully drain extra oil from chicken by placing chicken on filter paper.
12. Now for making gravy just deep fry 3 medium onion and few cashews and almonds in oil and keep aside  and later grind them together into a fine paste using water.
13. In the same hot pan where you cooked chicken add leftover chicken marinade ( you can reduce the oil from pan if you wish) and saute it.
14. Now add 2 tsp red chilli powder and 1/2 tsp garam masala and saute it.( as the chicken marinade already contains red chilli powder and tandoori masala so red chilli powder and garam masala quantity is reduced purposefully while making tadka)
15. Now add the onion, cashew, almond paste which you made earlier in the same hot pan.
16. Saute for a while only as the onion, cashew,almond are already properly roasted due to deep frying. 
17. Now pour 2 tsp cream. You can use homemade cream made by whipping fresh milk malai and unboiled/raw milk.
18. Saute for a while.
19. Take out the gravy on a plate and serve it with roasted whole tandoori chicken.
20. Your superdelicious murgh massallam is ready to be served.