Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    cloves
   3                    cardamom pods
   1                    cinnamon stick
   1      tablespoon    coriander seeds
   1      teaspoon      cumin seeds
   1      teaspoon      turmeric
   6      cloves        garlic
   1      2" piece      fresh ginger -- peeled
   2      cups          yogurt
                        salt to taste
   3 1/2  pounds        to 4 pound chicken *
   2      tablespoons   poppy seeds
   2      tablespoons   cashews
  10                    blanched almonds
   2      tablespoons   unsweetened -- shredded
   2      tablespoons   ghee
   3      large         onions -- finely chopped
   4                    fresh green chiles -- minced
   2      tablespoons   chopped cilantro

Preparation:

* skinned, boned and cut into about 2 inch pieces Grind cloves, cardamom, cinnamon, coriander and cumin seeds with turmeric until you have a powder. Chop garlic and ginger into a paste. Combine both mixtures with yogurt and salt. Add chicken to this mixture and marinate 2-3 hours. Grind poppy seeds, cashews and almonds in a blender or spice mill until you have a powder. Combine with coconut and set aside. Heat ghee in a large skillet and cook onions until golden brown. Add poppy seed mixture and mix well. Put chicken and yogurt marinade into a heavy bottom pot. Add onion mixture, fresh chiles, half the cilantro and 1 1/2 cups water. Cook, uncovered, until chicken is tender and sauce thickens. Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93