• This recipe from Cathi Singh is representative of the cuisine in Indian's Punjab region:

Badmi Murg (Chicken Curry with Almonds)

DRY MASALA

3/4 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala (see note)

1/2 teaspoon cayenne or paprika (or mix of both)

1/2 teaspoon salt

3 1/2 tablespoons vegetable oil

About 1 1/4 pounds boneless chicken breast, cut into bite-sized pieces or equal amount of chicken thighs, etc., cut-up

2 sticks cinnamon

3 whole cloves

6 green cardamom seeds, crushed, pods removed

1 dried whole red chile pepper, broken into thirds

11/2 cups finely chopped onion

1 1/2 teaspoons chopped garlic

1 1/2 teaspoons grated or chopped fresh ginger

1 1/2 cups diced ripe tomatoes, or 1 14-ounce can diced canned tomatoes, undrained

3 ounces whole plain yogurt (not low-fat)

3 ounces whole milk or cream

1/4 cup ground almonds

1 teaspoon crushed almonds or pistachios

1 1/2 tablespoons chopped cilantro

Make dry masala by mixing cumin, coriander, turmeric, garam masala, cayenne and salt. Set aside in small bowl.

Brown chicken over medium-high heat in oil. Remove with slotted spoon. To hot oil, add cinnamon, cloves, cardamom and dried chile. Cook about 4 minutes, but don't burn. Add chopped onions and cook until golden brown. Add chopped ginger and garlic and cook another minute or two. Add diced tomatoes and cook until tomato juice begins to reduce.

Add dry masala, stir, and continue to cook for a few minutes. Add yogurt and milk and stir constantly to prevent curdling. Add 2 cups water and ground almonds. Taste for salt, and add more, if needed.

Return chicken to pan and reduce heat to simmer. Simmer another 15 minutes or until chicken is cooked through. Remove curry from heat and garnish with pistachios and chopped cilantro. Makes 4 to 6 servings.

Note: Garam masala is a mixture of roasted, ground spices such as black pepper, coriander, cloves and fennel used to flavor northern Indian dishes. Buy it at Indian groceries.