| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Indian, Chicken |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
|
Cloves |
| 3 |
|
Cardamom pods |
| 1 |
|
Cinnamon stick |
| 1 |
tb |
Coriander seeds |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
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 |
INSTRUCTIONS
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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