Chicken in Almond Sauce

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            FOOD FUNNY
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Here's a cute one from reader Kelli Bard:

So I was having dinner with world chess champion Garry Kasporov and
there was a checkered tablecloth. It took him two hours to pass me
the salt.

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            TODAY'S RECIPE
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Northern India was invaded by the Moghuls in the sixteenth century.
These people of Turkish/Mongol extraction introduced new foods and
cooking techniques from other lands they had conquered, especially
Persia, and Moghul cooking became known as the highest and most
refined style of Indian cooking. To this day, this is the style of
food served in most fine Indian restaurants in India and around the
world. Here is a dish using the almonds that the Moghuls introduced
to the subcontinent.

Chicken in Almond Sauce (Shahi Murgh Badaami)

1/2 cup (125 ml) vegetable oil
2-3 lbs (900 g - 1.35 Kg) skinless chicken pieces
or 2-3 Cornish game hens, halved and skinned
4 cups (1 L) thinly sliced onions
1/3 cup (80 ml) slivered blanched almonds
4 Tbs (60 ml) coriander seeds
4 tsp (20 ml) green cardamom pods* (about 50)
1-2 tsp (5-10 ml) cayenne pepper, or to taste
2 cups (500 ml) plain yogurt
Salt to taste

* Available in finer supermarkets and Asian and Indian specialty shops

Heat about 2 tablespoons (30 ml) of the oil in a large, heavy pan over
moderate heat and add the chicken pieces. Cook, turning frequently,
just until they lose their pink color - do not brown them because this
will darken the sauce. Transfer the chicken pieces to a platter and
heat the remaining oil in the pan. Saute the onions until they are
tender but not browned, about 10 minutes. Add the almonds, coriander,
and cardamom and cook until they become aromatic and slightly browned,
about 3 minutes. Remove from the heat and stir in 1 cup (250 ml)
water and the cayenne pepper. Puree the mixture in batches in an
electric blender or food processor and return it to the pot. Add the
chicken pieces, yogurt, and salt and bring to a boil. Reduce the heat
and simmer covered until the chicken is tender and the sauce has
thickened, about 40 minutes. The oil should have separated from the
sauce to form a glaze over the sauce and chicken. This glaze is
prized in India and is a trademark of opulent cooking. Remove the
dish from the heat and let rest for at least 30 minutes, or
refrigerate for up to 2 days (this dish improves with time) before
serving. Reheat by simmering over moderate heat until the chicken is
piping hot. Serves 4 to 6.
Received on Thu Apr 15 12:07:10 2004