Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
4 Cloves
3 Cardamom pods
1 Cinnamon stick
1 tb Coriander seeds
1 t Cumin seeds
1 t Turmeric
6 Cloves garlic
1 Two-inch cube fresh ginger,
-peeled
2 c Yogurt
Salt to taste
3 1/2 lb To 4 pound chicken *
2 tb Poppy seeds
2 tb Cashews
10 Blanched almonds
2 tb Unsweetened, shredded
-coconut
2 tb Ghee
3 lg Onions, finely chopped
4 Fresh green chiles, minced
2 tb 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 1 1/2 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.
