* skinned, boned and cut into about 5 cm 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 1.5 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, 0. 716845878136.2.