Kashmiri Chicken Antonia, Debra’s friend and founder of the meals project tells us, “Manvar, a friend from India, gave me this recipe as a gift. I have made it many times since.” 3 lbs. chicken pieces, skin removed (Antonia prefers to use dark meat—we used 2 1/2 lbs. boneless/skinless thigh meat, cubed)     4 TB. vegetable oil or ghee (clarified butter) 3 large onions, finely sliced 10 TELLICHERRY BLACK PEPPERCORNS, crushed (or 1/2 tsp. PENZEYS PEPPER) 10 CARDAMOM SEEDS, crushed (or 1/4 tsp. GROUND CARDAMOM) 1 3-inch CINNAMON STICK (or 1/4 tsp. KORINTJE CINNAMON) 1 2-inch piece fresh ginger, chopped (or 1/4 tsp. POWDERED GINGER) 2-4 garlic cloves, minced (or 1/2-1 tsp. PENZEYS MINCED GARLIC) 1 tsp. (heaping) CHILI POWDER (we used MEDIUM) 1 tsp. (heaping) TURMERIC 2 tsp. (heaping) HUNGARIAN-STYLE SWEET PAPRIKA 1/2 tsp. salt, to taste 1 Cup plain yogurt (Antonia prefers Greek) 1/2 Cup white wine (Antonia uses sweet Riesling)

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