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1
Tested 1/25/99.
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2
Excellent.
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3
Reduce the water by half.
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4
OK to use full amount of cayenne.
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5
Do not be put off by the long list of ingredients, the result is well worth the effort.
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6
To speed up the preparation, you can substitute commercial garam masala for the peppercorns, cumin seeds, cinnamon stick, whole cloves and cardamom.
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7
To serve, mound the chicken on a large heated platter over a bed of steaming basmati or possibly wild rice.
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8
Combine the peppercorns, cumin, cinnamon, cloves and cardamom in a spice grinder and grind to a fine pwdr.
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9
Set aside.
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10
Heat the oil in a large saute/fry pan over medium-high heat.
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11
Add in the onion, garlic, ginger and bay leaves.
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12
Stir and cook till the onion is lightly browned, about 4 min.
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13
Reduce heat to medium.
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14
Add in the chicken pcs and cook till no longer pink, 5 to 6 min.
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15
Add in the grnd spices, turmeric, cayenne, paprika, nutmeg and salt.
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16
Cook till aromatic and the chicken is coated with spices, 3 to 4 min.
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17
Combine the yogurt and lowfat sour cream in a small bowl; stir to blend.
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18
Add in to the pan, a Tbsp.
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19
at a time.
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20
Cook, stirring occasionally, for 3 min.
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21
Combine the cashews, almonds and water in a blender; blend till smooth.
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22
Add in to the pan.
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23
Reduce heat to low, cover and cook till the chicken is tender and the sauce is thick, about 30 min.
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24
Transfer to a heated serving dish and garnish with cilantro.
