Chicken Dilruba

Ingredients
2 medium onions
1 cup milk
2 tbs. chopped fresh ginger root
2 tb punjabi garam masala
6 tbs. butter or vegetable oil
1 tsp. ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced
into small pieces or serranos/jalapeno as substitute
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 melon
pumpkin or squash seeds almonds/cashews for garnish (optional), ground

Method

1. 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.
2. 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, chili peppers, salt and ground cayenne.
3. 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.