Murgh Musallam (Chicken Musallam)

For Marinade: Blend yogurt, onion, roasted whole coriander, red chilli and green chilli in blender.

For Casserole: Remove skin of chicken and make cuts on chicken with knife

Then spread marinade mixture on chicken and set aside for five hours or overnight.

Now heat 7 tbsp clarified butter in casserole, put marinated chicken and fry for 15 minutes.

Then take out chicken and put ground onion in lower part wok.

Then again put chicken and sprinkle onion, ginger, garlic, mint leaves, cardamom, cinnamon, clove, salt, pepper, almond, raisin and nutmeg.

Finally add screw pine, sprinkle saffron and liquid rose water.

Then add remaining clarified butter, seal the pot and heat on high flame.

Put it in oven at 370°F for 30-40 minutes.

When chicken is cooked through, then open the seal and serve hot.