Stephen Ceideburg
4 Cloves
3 Cardamom pods
1 Cinnamon stick
1 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Turmeric
6 Cloves garlic
1 Two-inch cube fresh ginger, peeled
2 cup Yogurt
Salt to taste
3 1/2 lb To 4 pound chicken *
2 tbsp Poppy seeds
2 tbsp Cashews
10 Blanched almonds
2 tbsp Unsweetened, shredded coconut
2 tbsp Ghee
3 large Onions, finely chopped
4 Fresh green chiles, minced
2 tbsp Chopped cilantro
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* 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.
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