* 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 "Sues India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93.
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|Serving Size: 1 Serving (471g)|
|Recipe Makes: 6|
|Calories from Fat: 451 (51%)|
|Amt Per Serving||% DV|
|Total Fat 50.1g||67 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 212.7mg||65 %|
|Sodium 324mg||11 %|
|Potassium 1166.6mg||31 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 43.2g|
|Protein 59.4g||85 %|
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Calories per serving: 876
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