Chicken In Silky Almond Sauce
|Chickens||7 Pound, each cut into 8 pieces and skinned, do not use wing tips (2 Whole, 3 1/2 Pound Each)|
|Vegetable oil||2 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Thinly sliced onion||5 Cup (80 tbs) (About 5 Medium)|
|Blanched almonds||6 Tablespoon, slivered / ground|
|Ground coriander||3 Tablespoon|
|Chopped fresh ginger||2 Tablespoon|
|Ground cardamom||2 Teaspoon|
|Ground red pepper||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Fennel seed powder||1⁄2 Teaspoon|
|Plain yogurt||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Coarse salt||To Taste|
|Fresh cilantro||1 Tablespoon (Coriander, For Garnish)|
Pat chicken dry.
Heat 2 tablespoons oil in heavy-bottomed 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 cup yogurt and 1/2 cup water.
Repeat with remaining onion mixture, yogurt and water.
Pour almond sauce back into skillet.
Add chicken to skillet.
Place over medium-high heat and bring to boil.
Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes (oil will begin to separate from sauce and thin glaze will form over chicken).
Remove from heat.
Season with salt.
Let stand at room temperature at least 30 minutes (preferably 1 hour, or refrigerate overnight).
Rewarm over very low heat.
Transfer to serving dish.
Garnish with cilantro.