• 1 2-lb. chicken, cut into pieces
• 1 tsp. hot chili peppers
• 1 2-inch square piece of fresh coconut, grated, or 3 tblsp. packaged coconut (unsweetened)
• 1 tsp. cayenne pepper
• 1/4 tsp. saffron powder or turmeric
• 1 tsp. garlic, crushed
• 1 tsp. ginger, grated and crushed
• 1 tsp. salt
• 1/4 cup ghee or butter
• 1/4 cup oil
• 2 medium-size onions, chopped
• 1 cup yogurt
• juice of 1/2 lemon
• 1 lime, sliced
• 1/4 cup slivered

Wash the chicken and drain in colander. Set aside. Using a mortar and pestle or 2 stones, grind or pound together the peppers, coconut and almonds. Add to this mixture the cayenne pepper, saffron or turmeric, garlic, ginger and salt. In the butter and oil, gently fry the onions just until golden brown. Remove them to cool (saving the butter/oil) and crush with the back of a spoon. In a bowl, combine the chicken, spice mixture, and onions with the yogurt and lemon juice. Marinate for 30-45 minutes before turning the entire contents of the bowl into a large baking dish. Pour the butter/oil over the mixture, and lay the lime slices accross the top. Cover with a lid or foil and bake in a 350degree oven for one hour, or until chicken is cooked. For the last ten minutes, uncover and sprinkle the almonds across the top.