|
Ingredients
|
Quantity
|
|
Cloves
|
4
|
|
Cardamom pods
|
3
|
|
Cinnamon stick
|
1 piece
|
|
Cumin seeds
|
1 tsp
|
|
Turmeric
|
1 tsp
|
|
Garlic cloves
|
6
|
|
2” piece fresh ginger – peeled
|
1 piece
|
|
Yogurt
|
2 cups
|
|
Salt
|
to taste
|
|
Chicken
|
3 ½ to 4 pounds
|
|
Poppy seeds
|
2 tbsp
|
|
Cashewnuts
|
2 tbsp
|
|
Almonds blanched
|
10
|
|
Unsweetened – shredded
|
2 tbsp
|
|
Ghee
|
2 tbsp
|
|
Onion – finely chopped
|
3 large
|
|
Fresh green chillies – minced
|
4
|
|
Cilantro – chopped
|
2 tbsp
|
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 chillies, half the cilantro and 1 1/2 cups water. Cook,
uncovered, until chicken is tender and sauce thickens.
