1 (3 to 4 pound) chicken, skin removed, cut into pieces
or 3 fresh green cayenne peppers, minced, or serranos or jalapenos
1 cup fresh
Salt and ground cayenne to taste
1/4 cup almonds, ground
strands whole saffron, soaked in 2 tablespoons warm milk
1/4 cup walnuts, ground
Minced fresh cilantro
1/4 cup melon, pumpkin or squash seeds
for garnish (optional), ground
Put the onions and ginger in a blender or food processor and process into a smooth
paste (consistency of applesauce).
Heat butter or oil in a heavy, deep skillet and gently brown the onion-ginger
mixture, stirring often.
Add chicken and yogurt. Combine well and cook over medium
heat until the mixture becomes rather dry and the chicken begins to brown.
Grind almonds, walnuts and melon seeds until quite fine. Stir them into the milk,
then add the mixture to the chicken along with garam masala, turmeric, chile 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 to 15 minutes).
Stir in the
saffron/milk mixture and cook for 1 to 2 minutes longer.