For the
marinade, grind the pistachios, almonds and cashew nuts into a fine
powdery textured mixture.
Add the
chilies, yoghurt, 10 of the 15 cardamom pods and milk.
Blend into a
smooth paste.
Apply this
mixture to the chicken pieces and leave for 15 minutes to marinate.
For the
cooking, heat the oil in a wok / kadhai.
Add five
cardamom pods when the oil is almost smoking.
Stir for 15
seconds.
Add the
chicken along the marinade, stir, cover and simmer over low heat.
When chicken
is done, add salt and sugar.
Stir, chicken
shouldn't stick to the bottom of the pan.
Finally stir
in the garam masala powder and the chopped coriander.
Add the ghee.
To serve,
remove into another dish.
Serve hot
garnished with chopped coriander.
Serve with
hot steamed long grain, Basmati or Carolina rice.
Tips - Garam
masala can be prepared at home grinding equal amounts of cardamom,
cinnamon, clove, coriander seeds and bay leaf. It can also be purchased
at most Indian stores.