|1 tablespoon||Coriander seeds|
|1 teaspoon||Cumin seeds|
|1||Two-inch cube fresh ginger, peeled|
|Salt to taste|
|3½ pounds||To 4 pound chicken *|
|2 tablespoons||Poppy seeds|
|2 tablespoons||Unsweetened, shredded coconut|
|3 larges||Onions, finely chopped|
|4||Fresh green chiles, minced|
|2 tablespoons||Chopped cilantro|
* skinned, boned and cut into about 2 inch pieces Grind cloves, cardamom, cinnamon, coriander and cumin seeds with turmeric until you have a powder. Chop garlic and ginger into a paste. Combine both mixtures with yogurt and salt. Add chicken to this mixture and marinate 2-3 hours.
Grind poppy seeds, cashews and almonds in a blender or spice mill until you have a powder. Combine with coconut and set aside. Heat ghee in a large skillet and cook onions until golden brown. Add poppy seed mixture and mix well.
Put chicken and yogurt marinade into a heavy bottom pot. Add onion mixture, fresh chiles, half the cilantro and 1½ cups water. Cook, uncovered, until chicken is tender and sauce thickens.
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93.
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