We both love Indian food and have a variety of Indian cook books. This dish is best served with long grain or Basmatti rice.

3-4 lbs chicken. (I use just thighs)
1-2  large onions depending on your taste
1 C. fresh or 3 Tbs of dried cilantro
8 cloves garlic
2 tbls lemon juice
½  C. oil
5 large green chilies
1 pinch ground cloves
1 pinch cinnamon
1 pinch ground cardamom
1 tsp pepper
1 ½  tsp salt

1. Combine all ingredients except chicken and oil: put into food processor and puree very fine.
2. Heat oil and cook chicken until almost done. Should be slightly golden brown, and drain.
3. Add puree mixture with 1 C. water.
Cook until chicken is tender and most of the water has dried, about 25 minutes. Serve over white rice, best with Basmati.

(If you prefer your dishes to have a little more spice, I usually  also add to the puree mixture ‘sriracha  hot chili sauce’ a oriental hot sauce, with a few dashes of Tabasco as well. I have had difficulty finding ‘chilies’ so have ended up using  Mexican green peppers which are not hot at all, but have a great flavor!)

Copyright 2004, 2005, 2006 S/V Bruadair. No reproduction without written consent.