Instructions: Tested 1/25/99. Excellent. Reduce the water by half. OK to use full amount of cayenne.

Dont be put off by the long list of ingredients, the result is well worth the effort. To speed up the preparation, you can substitute commercial garam masala for the peppercorns, cumin seeds, cinnamon stick, whole cloves and cardamom. To serve, mound the chicken on a large heated platter over a bed of steaming basmati or wild rice.

Combine the peppercorns, cumin, cinnamon, cloves and cardamom in a spice grinder and grind to a fine powder. Set aside. Heat the oil in a large saute pan over medium-high heat. Add the onion, garlic, ginger and bay leaves. Stir and cook until the onion is lightly browned, about 4 minutes.

Reduce heat to medium. Add the chicken pieces and cook until no longer pink, 5 to 6 minutes. Add the ground spices, turmeric, cayenne, paprika, nutmeg and salt. Cook until aromatic and the chicken is coated with spices, 3 to 4 minutes.

Combine the yogurt and sour cream in a small bowl; stir to blend. Add to the pan, a tablespoon at a time. Cook, stirring occasionally, for 3 minutes.

Combine the cashews, almonds and water in a blender; blend until smooth. Add to the pan.

Reduce heat to low, cover and cook until the chicken is tender and the sauce is thick, about 30 minutes.

Transfer to a heated serving dish and garnish with cilantro.

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