Preheat oven to 350F degrees.

Heat 1 Tb of the oil in a nonstick saute pan over medium heat. Add the chicken pieces and cook, turning often, for 5 minutes until the chicken turns opaque. Remove and place the chicken pieces in an ovenproof casserole dish or Dutch oven.

Add the remaining old and onions to the saute pan. Cook until onions are wilted, about 3 minutes. Add the cardamom, coriander, black pepper and blanced almonds. Cook until the nuts are pale gold, about 2 minutes.

Transfer the onion/spice mixture to a food processor or blender. Add the yogurt and puree until smooth. If you use unblanched almonds, you don't need to get perfectly smooth sauce. Season the sauce with salt/pepper as needed and pour over the chicken pieces. Bake in the middle of the oven for 50 minutes, or until the chicken is tender.

Garnish with toasted almonds and serve with the sauce.

Source Caravanserai: Mixing Spices with History: Recipes With Cardamom www.bayarea.net/~emerald/caravan/ Site has information about the history of cardamom, its storage, uses and folklore and mail order. Busted by

and never fails to impress."