Nawagi Murgi (chicken In Gravy)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

1		Medium-sized chicken cut
		into pieces
1		Onion chopped very fine
2		Spring onions, sliced
		diagonally
1		Handful of almonds, blanched
		and sliced
1		Handful of cashewnuts
1	T	Poppy seeds
15		Flakes garlic
2 1/2		Cm ginger
1/2	t	Cumin seeds
4	T	Yogurt
4	T	Ghee
1	T	Coriander leaves, chopped
		fine
1	T	Oil
		Salt to taste
2		Pieces cinnamon
4		Cloves
5		Peppercorns
3		Cardamon pods
2		Bay leaves

INSTRUCTIONS

1998    
Here's the recipe from New Delhi  Grind ginger, garlic and cumin seeds
to a paste. Grind the cashewnuts  and poppy seeds to a paste. Heat the
oil and ghee in a vessel and fry  the onion till brown. Add the
ginger=garlic=cumin paste and fry till  the oil floats on top. Add
chicken pieces and salt and keep frying  for 10 minutes. Add a little
water, cover and cook till done. Add the  powdered garam masala and
yogurt. Saute well. Cover and cook for 10  minutes more. Add the
cashewnut-poppy seed paste and stir well. Cook  till the gravy is
thick. Remove from heat. Garnish with sliced  almonds, coriander leaves
and spring onions.  My note: Ghee is butter that has been cooked until
the white particles  raise to the top. It is strained. The brownish
part is the ghee which  can be heated to very high temperatures which
will not be broken  down. If you do not want to make ghee, and don't
have an ethnic  market nearby you can either substitute regular butter
or only use  oil if that is to your taste. (Olive oil would be fine, as
well.)  Posted to EAT-L Digest  by mary curtis <curtism@FUSE.NET> on
Apr 16,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 378 Calories From Fat: 180 Total Fat: 20.8g Cholesterol: 3.7mg Sodium: 364.4mg Potassium: 799.1mg Carbohydrates: 45.2g Fiber: 11.7g Sugar: 11.1g Protein: 10.9g