1/4 c. almonds, slivered
1/2 c. grated unsweetened coconut
2 garlic cloves
1 inch piece of ginger or 1/4 tsp. dry ginger powder
1 tsp. chili powder
1 c. plain yogurt
Juice of 1 lemon or 2 to 3 tbsp. ReaLemon juice
1 c. chopped tomatoes
Generous pinch of saffron or turmeric
2 to 3 lbs. chicken (skinless or boneless)
Butter or oil for sauteing
2 onions, thinly sliced
1 tsp. salt
Coriander or mint leaves (optional)

Grind together the almonds, coconut, garlic, ginger, and chili powder in a food mill or electric blender. Add this mixture to the yogurt, along with the lemon juice, chopped tomatoes, and saffron. Add the chicken parts to this mixture. Be sure that each piece is coated. Let marinate 1 or 2 hours.

In a heavy casserole, melt the butter and saute the onions until brown. Put in the chicken and its marinade. Add salt. Cover, bring to a simmer and seal edges of casserole with aluminum foil. Bake in a 325 degree oven about 1 1/2 hours. Serve garnished with coriander or mint leaves, if desired.