Murgh Musallam (Chicken Curry)
| Yield: | 2 Servings |
| Categories: | Poultry |
| 1 | Chicken | |
| 1 | Ginger piece, fresh (about 3/4 inch of a ginger root) | |
| 14 | Garlic cloves (or less) | |
| 1 | lg | Onion |
| 1 | Cinnamon stick | |
| 2 | Brown cardamom pods, whole | |
| 4 | Green cardamom pods, whole | |
| 1 | Star anise, whole (use all 8 arms and the seeds inside them) | |
| 14 | Black peppercorns (or less) | |
| 8 | Cloves (or less) | |
| 1 | ts | Turmeric |
| 1 | ts | Red chili powder (or substitute fresh red chilies, diced) |
| 2 | Green chilies | |
| 1/2 | c | Yogurt |
| 1/4 | c | Oil (preferably ghee, if available) |
| Salt to taste | ||
| Coriander leaves, fresh (optional) |
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