-
1
Pat chicken dry.
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2
Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat.
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3
Add chicken in batches and cook on all sides just until no longer pink (do not brown).
-
4
Remove using slotted spoon and set aside.
-
5
Heat remaining oil in skillet.
-
6
Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes.
-
7
Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes.
-
8
Remove mixture from heat.
-
9
Transfer half of mixture to processor or blender.
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10
Puree with 1/2 of the yogurt and 1/2 of the water.
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11
Repeat with the rest of the mixture, yogurt and water.
-
12
Pour sauce back into skillet.
-
13
Add chicken to skillet.
-
14
Place over medium high head and bring to a boil.
-
15
Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.
-
16
Remove from head.
-
17
Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated).
-
18
Rewarm over low heat.
-
19
Transfer to serving dish, garnish and serve immediately.
