Murgh Musallam without Oven with English subtitles -- Whole Chicken-- easy cooked murgh musallam

Mughlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Mughlai food offers a rich fare that is irresistible. Mughlai food is aromatic, marinated as it is in masalas of ginger and golden fried onion.
Ingredients
Whole Skinless Chicken – 1 (1.5 kg)
Oil for frying and cooking – 1 cup
Curd - 1 cup

For Marination
Curd – 5 tbspoon
Ginger Garlic Paste – 1.5 tbspoon
Red chilli powder – 2 teaspoon
Salt to taste
Red orange food colour – 1 teaspoon

For Dry Roast
Whole coriander seeds – 2 tbspoon
Cumin seed – 1 tbspoon
Black pepper – 1 tbspoon
Cinnom stick – 5 (1.5 inch long)
Green cardamom – 4 pieces
Black Cardamom – 2 pieces
Cloves – 4
Mace – 2 blades

For Fry
Almonds – ½ cup
Cashewnut – ½ cup
Onion – 2 big (finely sliced lengthwise)

For stuffing the stomach kavity.
Resins..1 table spoon
Casheunuts..1 tablespoon
Almonds....1 tablespoon.

For Garnishing
Onion Rings, Tomatoes slices, Coriander leaves and fried onion. Some sliced dry fruits.

Method:
1. Marinate chicken for 1 hr (as shown in video) and marination ingredients
2. Roast ingredients in a pan (refer roasted ingredients mentioned above) and remove from the pan.
3. Put oil in the same pan and fry ( almonds and cashewnut) then remove from the pan
4. Now fry onion till golden brown, then remove onion from the pan
5. Make a fine paste of roasted and fried ingredients together
6. keep some golden fried onion slices aside.
7. Now fry marinated chicken in the same oil and same pan and cook it on low flame with lid on. (as shown in video)
8. cook for 20 mins on low flame till it become tender.
9. For gravy cook all the paste ingredients and marinated masala in the same oil for 5 mins.
10. Now gravy and chicken both are ready
11. Place chicken in the gravy and garnish and serve (as per the video)