Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg 4 Cloves

  2. 3 Cardamom pods

  3. 1 Cinnamon stick

  4. 1 tb Coriander seeds

  5. 1 ts Cumin seeds

  6. 1 ts Turmeric

  7. 6 Cloves garlic

  8. 1 Two-inch cube fresh ginger,

  9. -peeled 2 c Yogurt

  10. 3 1/2 lb To 4 pound chicken

  11. 2 tb Poppy seeds

  12. 2 tb Cashews

  13. 10 Blanched almonds

  14. 2 tb Unsweetened, shredded

  15. -coconut 2 tb Ghee

  16. 3 lg Onions, finely chopped

  17. 4 Fresh green chiles, minced

  18. 2 tb Chopped cilantro

  19. 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

  20. 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,


Send feedback