Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        onions
   1      cup           milk
   2      tablespoons   chopped fresh ginger root
   2      tablespoons   Punjabi garam masala
   6      tablespoons   butter or vegetable oil
   1      teaspoon      ground turmeric
   3      pounds        chicken -- skin removed, cut,
   2                    fresh hot green peppers -- minced
                        -- cayenne, serranos
                        -- or jalapenos
   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
                        minced fresh cilantro and whole
     1/4  cup           pumpkin or squash
                        -- melon, seeds
                        -- almonds/cashews for
                        -- garnish (optional),
                        -- ground

Preparation:

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, 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 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serves 4