Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 ea Pieces skinned chicken 6 T Blanched slivered or
2 T Chopped fresh ginger 1/2 t Ground fennel
2 T Vegetable oil 1 x Ground almonds
2 t Ground cardamom 2 c Plain yogurt
1/2 c Vegetable oil 3 T Ground coriander
2 t Ground red pepper 1 c Water
5 ea Medium onions thin sliced 1 x Course salt
1 t Ground cumin 1 x Fresh cilantro (garnish)

Pat chicken dry. Heat smaller amount of oil in heavy large skillet
or Dutch oven over medium high heat. Add chicken in batches and cook
on all sides just until no longer pink (do not brown). Remove
using slotted spoon and set aside. Heat remaining oil in skillet. Add
sliced onion and fry until wilted and pale brown, stirring constantly
to color evenly, about 12 minutes. Stir in almonds, coriander,
ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5
more minutes. Remove mixture from heat. Transfer half of mixture to
processor or blender. Puree with 1/2 of the yogurt and 1/2 of the
water. Repeat with the rest of the mixture, yogurt and water.
Pour sauce back into skillet. Add chicken to skillet. Place over
medium high head and bring to a boil. Reduce heat, cover and simmer
until chicken is tender and sauce is thickened, about 45 minutes.
Remove from heat. Let stand at room temperature for 30 minutes
(dish is best refrigerated and reheated). Rewarm over low heat.
Transfer to serving dish, garnish and serve immediately.

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