Badami Murgh

Ingredient Name	Unit	Quantity
blanched almonds	number	100
chilli powder	tsp	1
chopped fresh coriander	cup	1/2
garam masala	tsp	1
garlic	tsp	3
ghee	tbsp	2
ginger	tsp	3
ground coriander	tbsp	1
ground cumin	tbsp	1
ground fennel	tsp	1/2
ground turmeric	tsp	1
medium onions	number	5
oil	tbsp	2
oil	to fry
ripe tomatoes, peeled and chopped	large	3
roasting chicken	lbs	3
salt	tsp	3
yogurt	cup	1
How to make Badami Murgh
Cut chicken into curry pieces. Peel onions, chop 3 onions finely and slice the remaining 2 very fine. Heat ghee and oil in a large heavy saucepan and fry the 2 sliced onions, stirring, until golden brown. Remove from pan and set aside. Add the chopped onion, garlic and ginger to the oil left in pan and fry on low heat, stirring occasionally, until very soft and turning golden. Long, slow cooking at this stage is essential if the curry is to have good flavor.Add the coriander, cumin, turmeric, fennel and chili powder and fry, stirring, for 1-2 minutes. Add salt, tomatoes and half the fresh herbs, stir well and cook until tomatoes are pulpy. Cover pan to hasten this process, but uncover and stir now and then to ensure mixture does not stick to base of pan. Put in the chicken pieces and stir well so that each piece is coated with the mixture. Cover pan and cook on very low heat for 40 minutes or until chicken is tender. Meanwhile heat oil and fry half the almonds until golden. Grind remaining almonds. Beat the yogurt with a fork until it is quite smooth and stir into the curry together with the fried almonds. Simmer 5 minutes, uncovered. Stir in the garam masala, reserved fried onions, ground almonds and remaining chopped herbs. Heat through and serve.