Instructions: Preheat oven to 350 degrees. Heat 1 tablespoon of the oil in a nonstick skillet over medium heat. Add the chicken pieces and cook, turning often, for 5 minutes until the chicken turns opaque. Remove and place the chicken pieces in an ovenproof casserole dish or Dutch oven. Add the remaining 1 tablespoon of oil and onions to the pan. Cook onions about 3 minutes. Add cardamom, coriander, black pepper and blanched almonds. Cook until the nuts are pale gold, about 2 minutes. Transfer the mixture to a food processor or blender. Add the yogurt and puree until smooth. If you use unblanched almonds, you dont need to get perfectly smooth sauce. Season the sauce with salt and pepper if you wish and pour it over the chicken. Bake 50 minutes, or until the chicken is done. Garnish with toasted almonds and serve with the sauce.

Makes 6 servings.

* A fryer is a small chicken, so you could substitue 4 hindquarters or breasts

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