16    Pieces skinned chicken
2 tb Vegetable oil
1/2 c  Vegetable oil
5    Medium onions thin sliced
6 tb Blanched slivered or
Ground almonds
3 tb Ground coriander
Course salt
2 tb Chopped fresh ginger
2 ts Ground cardamom
2 ts Ground red pepper
1 ts Ground cumin
1/2 ts Ground fennel
2 c  Plain yogurt
1 c  Water
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.