Stephen Ceideburg
      4    Cloves

      3    Cardamom pods

      1    Cinnamon stick

      1 tb Coriander seeds

      1 ts Cumin seeds

      1 ts Turmeric

      6    Cloves garlic

      1    Two-inch cube fresh ginger,

           -peeled
      2 c  Yogurt

           Salt to taste
  3 1/2 lb To 4 pound chicken *

      2 tb Poppy seeds

      2 tb Cashews

     10    Blanched almonds

      2 tb Unsweetened, shredded

           -coconut
      2 tb Ghee

      3 lg Onions, finely chopped

      4    Fresh green chiles, minced

      2 tb Chopped cilantro

  * 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.