Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 ea Pieces skinned chicken 2 tb Chopped fresh ginger
2 tb Vegetable oil 2 ts Ground cardamom
1/2 c Vegetable oil 2 ts Ground red pepper
5 ea Medium onions thin sliced 1 ts Ground cumin
6 tb Blanched slivered or 1/2 ts Ground fennel
1 x Ground almonds 2 c Plain yogurt
3 tb Ground coriander 1 c Water
1 x Course salt 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 head. 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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