Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chickens; cut up 8 Cardamom pods; crushed
-- skin and fat removed -- husks discarded
2 1/2 lb Onions; peeled 3 ts Salt
1 2" piece of peeled ginger 1 1/2 ts Red pepper
8 Garlic cloves 1 ts Ground cumin
1 c Butter or margarine 1 ts Ground coriander
4 tb Tomato paste 1/2 ts Turmeric

Remove skin and fat from chicken; set aside chicken.

Cut up onions and place in blender container with ginger and garlic.
Blend until liquid.

Melt margarine in a wide pot. Add onion mixture and cook until it
begins to brown. Add tomato paste and all the spices and stir to
combine. Bring to a boil. Add chicken pieces, bring to a boil,
reduce heat and simmer 40 minutes for dark meat, 30 for white meat.
Serve with rice.

Yield: 8 to 12 servings as part of a large meal.

From Louisville pediatric cardiologist Surgeet Singh in Food Editor
Sarah Fritschner's 01/28/90 "Home Cooking Indian Style" article in
"The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 26. Typed
for you by Cathy Harned.
Submitted By CATHY HARNED On 12-14-94

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