1/2 c  Vegetable oil

      3    Medium onions, chopped fine

      2    Cloves of Garlic, chopped

      1 oz Fresh ginger, chopped

    3/4 lb Boneless chicken

      2    Brown Cardamon pods

      4    Whole Cloves

     14    Whole Black Peppercorns

      2 ts Dried Coriander

      1 ts Cumin seeds

      2 ts White poppy seeds

      2 ts Fresh lemon juice

    1/2 ts Garam Marsala

    1/4 ts Cayenne Pepper

    1/2 ts Salt

      2 ts Tomato Paste

      2    Bay Leaves

    3/4 c  Plain yogurt

      1    Saffron rice recipe

      1    Biryani recipe

      1    Tomato slices

      1    Green pepper rings

      1    Fresh coriander

  Heat oil in large, heavy frying pan and saute onions
  and garlic until lightly browned. Add ginger, fry
  another minute or two, then transfer mixture to a
  large bowl. Add chicken. Grind together the cardamom,
  cloves, peppercorns, dried coriander, cumin and poppy
  seeds. Blend with lemon juice, garam marsala, cayenne,
  salt, tomato paste, by leaves and yogurt. Stir mixture
  into vegetable and chicken mixture, cover and
  refrigerate for several hours. Using a large, heavy
  frying pan, cook mixture, covered, over low heat for
  10 - 15 minutes, stirring often. From The Gazette

  91/01/30.