Kashmiri Chicken

For my birthday, my siblings gave me a copy of "The Food of India: a Journey for Food Lovers." SO good! It covers a variety of regions of India, and offers gorgeous food-porn pictures, and explanations and descriptions. So far - LOVE!

This dish was great. Most of the ingredients I had on hand already, bonus! Very flavorful and so unique. We both loved it! I would definitely make again!

3.5 pounds chicken or chicken pieces (I used a combo of skinless/boneless thighs and breasts)
6 cardamon pods
1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 cm (3/4 in) cinnamon stick
8 peppercorns
6 cloves
2/3 cup blanched almonds
1/2 cup shelled pistachios
2 T ghee (clarified butter) or oil (I used oil)
1 onion, finely chopped
4 garlic cloves finely chopped
2 inch piece of ginger, finely chopped
1/2 cup chicken stock
1 cup plain yogurt
1/2 tsp saffron threads

If using a whole chicken, cut into 8 pieces. Remove skin and bones and discard. Cut meat into bite sized pieces.

Remove seeds from cardamon pods. Place small frying pan over low and roast teh coriander seeds until aromatic. Remove, and roast the cumin, then the cinnamon. Grind the cardamon, roasted spices, peppercorns, and cloves to a fine powder in spice grinder or mortar and pestle. Finely chop nuts in food processor or spice grinder.

Heat ghee or oil in a large casserole (I used a deep pan with lid) over low and fry onion to golden brown. Add garlic, ginger, chicken and fry rapidly for 5 min. Add the ground spices and chicken stock and simmer, covered tightly, for 30 minutes.

Stir ground nuts into yogurt. Mix saffron with 1 tsp hot water. Add yogurt and saffron to the pan and bring to a boil. Simmer uncovered for 10 min. Season with salt to taste. Serve with rice.

SO. GOOD!