------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Chicken in Silky Almond Sauce
 Categories: Indian Main dish Chicken Spicy Ethnic 
   Servings:  8
      16 ea pieces skinned chicken              2 T  chopped fresh ginger 
       2 T  vegetable oil                       2 t  ground cardamom 
     1/2 c  vegetable oil                       2 t  ground red pepper 
       5 ea medium onions thin sliced           1 t  ground cumin 
       6 T  blanched slivered or              1/2 t  ground fennel 
       1 x  ground almonds                      2 c  plain yogurt 
       3 T  ground coriander                    1 c  water 
       1 x  course salt                         1 x  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.