Chicken Cardamom     serves 4 - 6

Mix together in a large bowl:

Seeds of 10 cardamom pods  (1/3 tsp, or 60 seeds)
2 Tbsp  fine-diced ginger root
1 Tbsp  fine-diced garlic
1 tsp  fennel seeds
1/2 tsp  red pepper flakes (crushed red pepper)
1/2 tsp (most of a gram) saffron (crushed loosely), 
Spanish or Kashmiri only, in 1/2 Cup boiled water - 
do not boil the saffron.
2 tsp salt

Add:

2 Cups plain yogurt (whole milk yogurt)

Mix well, and add:

1-1/2 pounds skinless/boneless breast meat, cut to 1" cubes

Mix well, and marinate for at least 1 hour in a large bowl, room temperature.

1/2 Cup Ghee (clarified butter)
2 Cups fine-diced yellow onions
4 inch stick of cinnamon, broken into several pieces
6 - 8 whole cloves

In a large wok, or large heavy saucepan or pot, heat the ghee until 
a drop of water spatters when dropped into it. Add the cinnamon pieces
and the cloves, and stir for a minute. 
Add the onions, and fry without burning, stirring and cover, until they
are soft and translucent (about 20 minutes).
Lower the flame to prevent burning them.

Add the chicken and yogurt mixture, stir well, bring to a light boil, then
lower flame immediately, and simmer 1/2 hour covered, stirring 
frequently.
If there is a lot of liquid remaining, remove cover, and simmer for an 
hour or so, stirring occasionally, until a nice consistency sauce remains.
Remove from flame, and add another 1/4 Cup of yogurt to smooth out 
the sauce, and serve over short-grain brown rice.