Title: Chicken in silky almond sauce
 Categories: Main dish, Poultry
      Yield: 8 Servings
 
     16    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    Medium onions thin sliced
      1 ts Ground cumin
      6 tb Blanched slivered or
    1/2 ts Ground fennel
           Ground almonds
      2 c  Plain yogurt
      3 tb Ground coriander
      1 c  Water
           Course salt
           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.