Instructions: In a bowl combine marinade ingredients. Add chicken, toss to coat and let marinate, covered and chilled, at least 2 hours.

Grind cumin seed, mustard seed, fenugreek and coriander seed in a spice grinder until finely ground. Place yogurt in a small bowl and add 1 1/2 teaspoons of spice mixture, plus the ground cardamom, cayenne pepper and salt. Whisk thoroughly.

Place oil in a medium saucepan and heat over medium heat. Add ginger, garlic, and onion and cook until soft, about 5 minutes. Add cream and cinnamon stick and reduce by half, about 20 to 25 minutes. Remove cinnamon stick.

In a skillet, heat 2 tablespoons ghee until hot. Add chicken and toss until no longer pink. Add chicken to sauce and simmer for 5 minutes, or until just cooked through.

Add corn kernels and cook until just tender.

Yield: 6 to 8 side dish servings

Recommended Wine: Neil Ellis Sauvignon Blanc 1994

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