Ingredients
Directions
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 to 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 1½ cups water.
Cook, uncovered, until chicken is tender and sauce thickens.
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