To begin making the Murgh Musallam Recipe , wash and clean the chicken thoroughly. Soak cashew nuts in warm water and set aside.  

In a small skillet roast the whole spice that include- coriander seeds, cumin seeds, cardamom, cloves, black cardamom,  green cardamom, mace, nutmeg on low heat for 4-6 minutes. 

Turn off the flame and allow it to cool down.

Add the whole spices into a grinder along with soaked cashew nuts, ginger and garlic and grind it into a smooth paste.

Heat a kadai with oil on medium flame, add onions and saute till they turn golden brown. This will take about 6-8 minutes. Turn off the flame and allow it to cool. 

Add the onions into a mixer and grind it into a smooth paste and keep it aside.

In a mixing bowl, add drumstick, ground cashew nuts mixture, onion paste and  curd and mix well into the chicken.

Marinate the chicken for atleast 1 hour and keep it in the refrigerator.

Heat a flat skillet with oil on medium flame, add the marinated chicken pieces and keep cooking the chicken becomes tender and soft.

You can add little salt and cook for another 20 minutes. Cover it with a lid so that the chicken gets cooked faster.

Serve the  Murgh Musallam Recipe along with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip and Pickled Onions Recipe along with Apple And Ginger Cocktail Recipe.