I was 13 years old when my uncle got married. Since it was the last wedding in the family there was a lot of excitement in the air. Kith and kin congregated from all over India and my grandparent's house in Kundapur South India was brimming with guests. We children were roped in to help with the various odd jobs and had a great time. Especially enjoyable were the tidbits and snacks that various relatives had made and brought with them and the special sweetmeats and savories made or ordered in vast quantities for the wedding. Recipe books were brought out and eagerly consulted and discussed by the women of the household and menus for the celebration decided well in advance. The most prized recipes were sought after and savored and the reputation of the clan depended on the satisfied burp of well fed guests. This particular recipe has been in my family since my great grandmother's days. My grandmother, mother, aunts and various cousins reserved it for occasions that demanded culinary perfection, a treat for the taste buds and eyes. I have continued that tradition and trust my children will do the same. The hand that rocks the cradle certainly deserves the best. Here then is my tribute to my mother.

Ingredients

* 1 3.3-lb. lg. chicken (1.5 kg), jointed or mutton with bones cut into cubes, washed and drained
* 6 sliced onions
* 1 C. curds, beaten
* 4 Tbs. ghee/oil
* 1 C. water

Masala:
* 2 green chilies
* 1 tsp. chili powder
* 2 dried red chilies
* 2 pods garlic
* 1 inch ginger
* 2 inch cinnamon
* 2 cardamoms
* 1 level Tbs. khus khus poppy seeds
* 30-40 almonds, more if gravy is desired

Directions

Blanch almonds in hot water to remove skins. Grind masala ingredients with a little water to smooth paste and keep aside.

Heat ghee/oil in deep bottomed vessel. Add sliced onions and fry golden brown. Add ground masala and fry until thick and creamy and ghee/oil oozes out. Add chicken/mutton and gently cook until all the water evaporates. Add water, cover and cook until chicken/mutton is tender. Add curds, stir and remove from fire. Garnish with almonds. Serve hot with ghee rice (rice cooked in ghee), white rice or idlis steamed rice cakes.

Notes: Can add quartered potatoes for quantity. The calorie conscious can substitute oil for ghee.

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