| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 3 |
|
Medium onions, chopped fine |
| 2 |
|
Cloves of Garlic, chopped |
| 1 |
oz |
Fresh ginger, chopped |
| 3/4 |
lb |
Boneless chicken |
| 2 |
|
Brown Cardamon pods |
| 4 |
|
Whole Cloves |
| 14 |
|
Whole Black Peppercorns |
| 2 |
ts |
Dried Coriander |
| 1 |
ts |
Cumin seeds |
| 2 |
ts |
White poppy seeds |
| 2 |
ts |
Fresh lemon juice |
| 1/2 |
ts |
Garam Marsala |
| 1/4 |
ts |
Cayenne Pepper |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Tomato Paste |
| 2 |
|
Bay Leaves |
| 3/4 |
c |
Plain yogurt |
| 1 |
|
Saffron rice recipe |
| 1 |
|
Biryani recipe |
| 1 |
|
Tomato slices |
| 1 |
|
Green pepper rings |
| 1 |
|
Fresh coriander |
INSTRUCTIONS
Heat oil in large, heavy frying pan and saute onions and garlic until
lightly browned. Add ginger, fry another minute or two, then transfer
mixture to a large bowl. Add chicken. Grind together the cardamom, cloves,
peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon
juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt.
Stir mixture into vegetable and chicken mixture, cover and refrigerate for
several hours. Using a large, heavy frying pan, cook mixture, covered, over
low heat for 10 - 15 minutes, stirring often. From The Gazette 91/01/30.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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