Murg Mussallam II

Ingredients

• 1 whole medium Chicken
• 2 tablespoons Malt Vinegar
• 2 medium sized sliced Tomatoes
• 1 teaspoon chopped Coriander Leaves
• 225ml Cream
• 2 chopped Green Chillies
• 2 tablespoons Coriander Powder
• A little Saffron soaked in water
• 225g Fat or Ghee
• 50g blanched sliced Almonds
• 4 hard boiled Eggs
• Salt to taste

Method

1. Soak the chicken in vinegar and water for 4 hours.
2. Heat the ghee or fat to a very high temperature.
3. Fry the chicken in this hot fat until it is golden brown.
4. Add coriander powder and cook for 2 - 3 minutes.
5. Add 450ml water and salt to the fried chicken.
6. Cook all this on a low heat until the chicken is tender and almost all the liquid has dried up.
7. Add cream, soaked saffron and almonds and cook it for 3 minutes.
8. Garnish with chopped coriander leaves, sliced tomatoes, chopped green chillies and hard boiled eggs (cut in half).
9. Serve it hot with salads.