Chicken (6 legs & 6 thighs)
10 tbsp. vegetable oil
4 c. sliced onions
2 tbsp. coriander seeds
6 tbsp. slivered blanched almonds
1 tsp. green cardamom pods
1/2 tsp. red pepper
2 c. plain yogurt
Salt to taste

Skin the chicken. Heat 2 tablespoons of oil over medium heat in wide, heavy-bottomed pan. When the oil is hot, add chicken pieces, a few at a time, turning constantly, until they lose their pink color. Do not let them brown or the sauce will turn dark. Take the chicken out and set aside.

Add remaining oil to the pan along with the onions. Fry the onions until they are golden, about 10 minutes, stirring constantly to keep them from coloring unevenly. Add coriander, almonds and cardamom and cook for an additional 3-5 minutes or until the almonds are lightly colored and the cardamoms are puffed up. Add the red pepper and turn off the heat.

Put the entire mixture in blender with 1 cup of water. Puree until fine and smooth.

Return the puree to the pan along with the chicken, yogurt and salt; bring to a boil. Reduce the heat and simmer, covered, until the chicken is tender and the sauce has thickened nicely (about 45 minutes). Turn off heat and let the dish rest covered 30 minutes before serving. Serves 4-6. If substituting chicken breasts, reduce cooking time.