Chicken Kurma (Sista)

Recipe Ingredients

4		Cloves
3		Cardamom pods
1		Cinnamon stick
1 tablespoon	15ml	Coriander seeds
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Turmeric
6		Garlic
1		Fresh ginger - peeled
2 cups	474ml	Yogurt
		Salt to taste
3 1/2 lbs	1589g / 56oz	To 4 pound chicken *
2 tablespoons	30ml	Poppy seeds
2 tablespoons	30ml	Cashews
10		Blanched almonds
2 tablespoons	30ml	Unsweetened - shredded
2 tablespoons	30ml	Ghee
3 tablespoons	45ml	Onions - finely chopped (large)
4		Fresh green chiles - minced
2 tablespoons	30ml	Chopped cilantro

Recipe 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.

Source:
Nausheen Nawaz Pakisan

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