Serves: 4
Total Calories: 995

1 tablespoon Hyderabadi Ginger-Garlic Paste
1/4 cup vegetable oil
1 large onion, cut in half lengthwise and then into thin slivers
1/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon salt, or to taste
1 stick cinnamon (1-inch)
3 black cardamom pods, crushed lightly to break the skin
5 to 7 green cardamom pods, crushed lightly to break the skin
3 whole cloves
3/4 teaspoon black cumin seeds
2 tablespoons , slivered almonds
1 cup nonfat plain yogurt, whisked until smooth
1/2 cup coarsely chopped fresh cilantro, including soft stems (reserve some for garnish)
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon coarsely chopped fresh mint leaves
2 1/2 to 3 pounds chicken, skinned and cut into serving pieces (discard the back and wings)

1. Prepare the ginger-garlic paste. Heat the oil in a large nonstick saucepan over medium heat and do not increase the heat at any stage of cooking. Cook the onion, stirring, until well-browned, about 10 minutes. Add the ginger-garlic paste, then the turmeric, cayenne pepper, and salt, and stir about 1 minute.

2. Add the cinnamon, black and green cardamom pods, doves, cumin, and almonds, and stir another minute. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until the oil separates to the sides, about 7 minutes. Mix in the cilantro, green chili peppers, and mint, and cook another minute.

3. Add the chicken and cook, turning the pieces, until they are soft, the sauce is very thick, and the oil separates to the sides, about 30 minutes. Transfer to a serving dish, garnish with the reserved cilantro, 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: 995
Calories from Fat: 159

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