Chicken In Almond Sauce
 

Chicken In Almond Sauce

16 pieces - Skinned chicken
5 - Medium onions (thinly sliced)
2 Tablespoons - Vegetable oil
6 Tablespoons - Blanched ground almonds
3 Tablespoons - Ground coriander
2 Tablespoons - Chopped fresh ginger
2 teaspoons - Ground cardamom
1 teaspoon salt
2 teaspoons ground red pepper
1 teaspoon - Ground cumin
1/2 teaspoon - Ground fennel
1/2 cup - Vegetable oil
2 cups - Plain yogurt
1 cup - Water
1 pack - Fresh cilantro to garnish

Heat 2 tablespoons of vegetable oil in a heavy large skillet over
medium-high heat. Add chicken one by one and cook on all sides to make it
dark pink Remove using slotted spoon and set aside. Heat 1/2-cup
vegetable oil in skillet. Add sliced onion and fry until pale brown by
stirring it continuously for about 10 minutes. Stir in almonds,
coriander, ginger, cardamom, and salt, ground red pepper, cumin and
fennel and cook for 3 to 5 more minutes. Remove the mixture from heat.
Put half of the mixture to processor or blender. Puree with 1/2 of the
yogurt and 1/2 of the water. Repeat the same process with rest of the
mixture, yogurt and water. Pour the sauce back into skillet. Add chicken
to skillet. Place it over medium to high heat and bring to a boil.


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