KASHMIRI CHICKEN

lbs. chicken pieces, skin removed (Antonia prefers to use dark meat—we used 21⁄2 lbs. boneless/skinless thigh meat, cubed)
4 TB. vegetable oil or ghee (clarified butter)
3 large onions, finely sliced
10 TELLICHERRY BLACK PEPPERCORNS, crushed (or 1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER)
10 CARDAMOM SEEDS, crushed (or 1⁄4 tsp. GROUND CARDAMOM)
1 3-inch CINNAMON STICK (or 1⁄4 tsp. KORINTJE CINNAMON)
1 2-inch piece fresh ginger, chopped (or 1⁄4 tsp. POWDERED GINGER)
2-4 garlic cloves, minced (or 1⁄2-1 tsp. PENZEYS MINCED GARLIC)
1 tsp. (heaping) CHILI POWDER (we used MEDIUM)
1 tsp. (heaping) TURMERIC
2 tsp. (heaping) HUNGARIAN-STYLE SWEET PAPRIKA
1⁄2 tsp. salt, to taste
1 Cup plain yogurt (Antonia prefers Greek)
1⁄2 Cup white wine (Antonia uses sweet Riesling)
Rinse the chicken, pat dry and set aside. Heat the
ghee or oil in a large skillet with a lid. Add the onions, PEPPER, CARDAMOM and CINNAMON and cook until the onions are golden, about 10 minutes. Add the GINGER, GARLIC, CHILI POWDER, TURMERIC, PAPRIKA and salt and cook for 2 minutes, stirring occasionally. Add the chicken pieces and cook until nicely browned, stirring often. In a medium bowl, combine the yogurt and wine and mix well. Reduce heat to low and gradually add the yogurt mix to the skillet, stirring constantly until fully incorporated. Reduce the heat, cover and simmer for about 30 minutes. Serve over rice.
Prep. time: 10 minutes + 5 if cubing the chicken Cooking time: 45 minutes
serves: 6
Nutritional Information: servings 6; servin