Merlot (Red)
chicken, indian 1 stephen ceideburg 4 cloves 3 cardamom pods 1 cinnamon stick 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon turmeric 6 cloves garlic 1 two-inch cube fresh ginger, peeled 2 cup yogurt 1 salt to taste 3 1/2 lb to 4 pound chicken * 2 tablespoon poppy seeds 2 tablespoon cashews 1O blanched almonds 2 tablespoon unsweetened, shredded coconut 2 tablespoon ghee 3 large onions, finely chopped 4 fresh green chiles, minced 2 tablespoon 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.
