BADAMI CHICKEN (Chicken with Almonds)

Yield: serves 6

Ingredients:

• 1 lb of boneless, skinless chicken pieces cut into 2 inch pieces
• 4 medium onions, finely chopped
• 1 tbsp finely minced garlic
• ½ tbsp finely minced ginger
• 3 small tomatoes, finely chopped
• 1 cinnamon stick
• 4 black cardamom pods, gently crushed
• 4 cloves
• 1 tsp ground cumin powder
• 2 tsp ground coriander powder
• 1 tsp turmeric
• 1 tsp red chili powder
• 12 almonds, toasted and ground into a fine powder
• ½ cup of oil (vegetable or canola)
• salt and pepper to taste
• 4 tbsp of slivered almonds (garnish)
• 1 cup of cream (light is fine)
• Juice of 1 lime
• Freshly chopped cilantro leaves

Method:

1. Marinate the chicken pieces in the lime juice, salt and pepper. It is easiest to do this in a plastic zip bag; it allows the chicken to be thoroughly and evenly coated in the marinade. For best results, refrigerate overnight or for at least 4 hours.
2. In a large dry skillet on medium heat, gently toast the slivered almonds until fragrant. Stir continuously so as not to burn. 
3. Once they are lightly toasted, remove quickly from the heat and set aside for garnish.Heat 2 tbsp of the oil in the same skillet on medium high heat, add the onions and fry until golden brown. 
4. Then add the ginger and garlic, stir fry for 2-3 minutes. 
5. Next add the cinnamon stick, cardamom pods and cloves. Stir fry for an additional 2-3 minutes and then add the ground almonds and the rest of the spices (ground cumin, ground coriander, turmeric and chili powder). 
6. Add the chicken pieces and fry for 5-6 minutes, add the tomatoes and the cream. 
7. Combine well and bring to a gentle boil, cover and reduce the heat to low. 
8. Simmer gently for 30 minutes. 
9. Garnish with the toasted almonds and cilantro.