Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Vegetable oil 1/2 t Garam Marsala
3 ea Medium onions, chopped fine 1/4 t Cayenne Pepper
2 ea Cloves of Garlic, chopped 1/2 t Salt
1 oz Fresh ginger, chopped 2 t Tomato Paste
3/4 lb Boneless chicken 2 ea Bay Leaves
2 ea Brown Cardamon pods 3/4 c Plain yogurt
4 ea Whole Cloves 1 ea Saffron rice recipe
14 ea Whole Black Peppercorns 1 ea Biryani recipe
2 t Dried Coriander 1 ea Tomato slices
1 t Cumin seeds 1 ea Green pepper rings
2 t White poppy seeds 1 ea Fresh coriander
2 t Fresh lemon juice

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.

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