Put Chicken (0.5 kilogram) into a large, deep, non-metallic mixing bowl, add Yogurt (3 teaspoon), Ginger Garlic Paste (1 teaspoon), Red Chili Powder (1/2 teaspoon), Ground Turmeric (1/4 teaspoon), Ground Coriander (1/2 teaspoon), Garam Masala (1/2 teaspoon), Tandoori Masala Mix (1/4 teaspoon) and Salt (to taste). Mix well to make the marinade for the chicken. Keep aside for half hour in a fridge, Meanwhile make other preparations.
Heat a shallow pan or griddle on medium heat and when hot, roast the Whole Clove (4), Peppercorns (1/2 teaspoon), Cinnamon Stick (1 inch), Bay Leaf (1), Whole Cardamom Pods (2), Cumin Seeds (1/2 teaspoon) on it.
Stir frequently until the spices begin to turn slightly darker in color. Take off from heat and allow to cool.
Grind in a grinder in form of powder.
Heat Oil (1 tablespoon) in a pot, add Garlic (2 clove) and Onion (2) and saute for 6-7 minutes till they turn brown. Remove and keep aside.
Once cool, put the fried onions and garlic into a grinder along with above roasted spices and the Fresh Ginger (1/2 teaspoon). Grind to a thick, smooth paste, only adding water as required to facilitate the grinding.
Take another pan, add Oil (2 tablespoon) to the pan and set up on medium heat. Brown only the pieces of chicken (in batches) and the marinade and with water, cook it. When this is done, keep the chicken aside.
Add 2 more tablespoon of oil, using the same pan you used to fry the onions, when it is hot, add the ground paste you made above. Saute for 2-3 minutes, stirring continuously.
Add the Tomato (2) and Ground Turmeric (1/4 teaspoon), Salt (to taste), and Red Chili Powder (1/2 teaspoon). Cook this paste for few seconds till the oil leaves around.
Then add the cooked chicken pieces into above paste and add half a cup of chicken stock, remaining water in which chicken is cooked. Reduce heat to a simmer and cook until chicken is tender - most of the liquid will have dried up.
Add Fresh Cream (1 tablespoon) for more creaminess in the curry, cook for few seconds, switch off the flame. Garnish your Murg Musallam with Fresh Cilantro (to taste) and serve with Jeera Rice and a salad. Naans also go brilliantly with Murg Musallam.