Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
4 \N | Cloves |
3 \N | Cardamom pods |
1 \N | Cinnamon stick |
1 tablespoon | Coriander seeds |
1 teaspoon | Cumin seeds |
1 teaspoon | Turmeric |
6 \N | Cloves garlic |
1 \N | Two-inch cube fresh ginger, peeled |
2 cups | Yogurt |
\N \N | Salt to taste |
3½ pounds | To 4 pound chicken * |
2 tablespoons | Poppy seeds |
2 tablespoons | Cashews |
10 \N | Blanched almonds |
2 tablespoons | Unsweetened, shredded coconut |
2 tablespoons | Ghee |
3 larges | Onions, finely chopped |
4 \N | 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.