INDIAN CHICKEN DILRUBA RECIPE

Ingredients:
2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into
small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole
saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
Preparation:
Minced fresh cilantro and whole 1/4 cup melon,
pumpkin or squash seeds almonds/cashews for
garnish (optional), ground
Put the onions and ginger in a blender or food
processor and process into a smooth paste
(consistency of apple sauce).
Heat the butter or oil in a heavy, deep skillet and
gently brown the onion-ginger mixture, stirring
often. Add the chicken and yogurt.
Combine well and cook over medium heat until
the mixture becomes rather dry and the chicken
begins to brown.
Grind the almonds, walnuts and melon seeds until
quite fine. Stir them into the milk, then add the
mixture to the chicken along with the garam
masala, turmeric, chili peppers, salt and ground
cayenne.
Cook over medium heat, stirring often, until the
chicken is very tender and the sauce is very thick
(about 10-15 minutes). Stir in the saffron/milk
mixture and cook 1-2 minutes longer. Serve
chicken dilruba with roti, naan or paratha.