Murgh Musallam

I washed and removed the skin off the chicken. To make the marinade, I mixed together the ginger & garlic pastes, chilli, turmeric, coriander, garam masala powders, yogurt, salt and a 1tbsp of oil. I let the chicken marinate in the fridge for 3 - 4 hours

When you are ready to cook it. In a nice large deep pot, add some oil, and once hot add some chopped onions, cumin seeds, cloves, cinnamon and cardamoms. Also add a couple of green chillies, a bay leaf and saute until the onions have softened

Add the marinated chicken along with the marinade. Let the marinade start to cook until the oil begins to separate. I then poured enough water to cover the chicken, also add some salt if needed. Cover and cook over medium low heat until the chicken is done

Very slowly and gently transfer the cooked chicken - I say very gently because it can fall apart!!!! into a serving dish, then pour the gravy over it. Garnish with some coriander leaves and onion

Serve this along with some freshly steamed white rice... The chicken will just melt in your mouth... it was so YUM!