Serves: 4
Total Calories: 981

1 tablespoon Hyderabadi Ginger-Garlic Paste
15 , shelled raw almonds, , coarsely chopped (or store-bought roasted almonds)
1/4 cup shredded unsweetened dried coconut
1 tablespoon , white poppy seed
1 tablespoon sesame seeds
1 tablespoon coriander seeds
1 teaspoon black cumin seeds
3 tablespoons peanut oil
2 sticks cinnamon (1-inch each)
7 to 10 green cardamom pods, crushed lightly to break the skin
2 medium onions, finely chopped
2 1/2 to 3 pounds chicken, skinned and cut into serving pieces (discard the back and wings)
1 teaspoon salt, or to taste
1 cup nonfat plain yogurt, whisked until smooth
2 tablespoons fresh lemon juice or lime juice
1/2 teaspoon ground green cardamom seeds
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons minced fresh mint leaves

1. Prepare the ginger-garlic paste. Put the almonds in a small nonstick skillet and roast, stirring and shaking the skillet over medium heat, until fragrant and golden, about 2 minutes. Remove to a bowl. Add the coconut, poppy, sesame, coriander, and cumin seeds and roast until golden, about 2 minutes. Add to the bowl with the nuts. Let cool, then transfer everything to a spice or a coffee grinder and grind to make a fine powder.

2. Heat the oil in a large nonstick wok or saucepan over medium heat, and cook the cinnamon and cardamom pods, stirring, until fragrant, about 1 minute. Add the onions and cook over medium-high heat until golden, about 7 minutes. Add the roasted spices and stir another minute. Add the chicken, ginger-garlic paste, and salt, and cook, turning the pieces, until they are a rich golden color, about 15 minutes.

3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook over high heat until most of it dries up and the chicken is very tender, about 15 to 20 minutes. Mix in the lemon juice.

4. Sprinkle the ground cardamom seeds and black pepper on top, cover the pan, reduce the heat to low, and simmer 15 to 20 minutes to blend the flavors. Do not uncover the pan or stir.
Alternatively, preheat the oven to 200°F. Transfer everything to an oven-safe serving dish, cover and roast in the oven '15 to 20 minutes to blend the flavors. Garnish with the mint leaves and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 981
Calories from Fat: 133

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