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 * 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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