Ingredients
Directions
In blender or food processor, pure blanched almonds, garlic, ginger and ⅓ cup water until smooth.
In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides.
Remove and set aside.
Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned.
Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned.
Return chicken to saucepan along with ½ cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced.
Stir in yogurt, 1 tablespoon at a time.
Discard cinnamon stick, cloves and bay leaves.
Garnish with coriander.
Serve with bowls of chutney, toasted almonds and yogurt.
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