Chicken In Silky Almond Sauce Recipes

Steps:

• 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.