Chicken Pathia

• Spices:
• 1 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Ground Coriander
• 1-1/2 tsp Cianne pepper
• 1/4 tsp fennel seeds
• 1/4 cup cashews
• 1/4 cup pistachios
• 1 tbs clove bark
• pinch ground nutmeg
• 1 tbs sugar
• 1 - 3 tsp crushed chillies
• 1/4 cup coarsely chopped corriander
• 2 medium onions
• 2 - 3 large garlic cloves
• 1/2" cube of scraped ginger root
• 5-7 plum tomatoes, quartered
• 2-1/2 pounds chicken or lamb in 1" cubes
• 12 oz can "tikka paste"
• 1 tsp Garam Marsala
• 1/2 cup plain yogurt
• 1 tbs flour for thickening if needed
• 1/4 cup vegetable oil or ghee
• Naan or Pita bread

1. Cut 2 whole medium onions into 8ths. Finely dice garlic. Finely dice ginger root. Quarter the plum tomatoes. set aside.
2. Cut chicken or lamb into 1" cubes. Marinate in Tikka Paste or 1/2 hour or more.
3. In 1/8 cup vegetable oil or ghee fry the chicken or lamb cubes until opaque.
4. In 1/8 cup vegetable oil or ghee saute the "spices" above. Then add the meat. Cover and simmer 1-2 hours. Turn off the heat & add garam marsala. Slowly mix in yogurt, then fresh chopped corriander. Serve with a spoon or ladle.

cumin, turmeric, ground coriander, pepper, fennel seeds, cashews, pistachios, clove bark, ground nutmeg, sugar, chillies, corriander, onions, garlic, ginger root, tomatoes, chicken, garam marsala, plain yogurt, flour, vegetable oil, bread

Taken from www.epicurious.com/recipes/member/views/chicken-pathia-50020159 (may not work)