Chicken in Silky Almond Sauce

16 ea pieces skinned chicken
5 ea medium onions thin sliced
2 tb vegetable oil
6 tb blanched ground almonds
3 tb ground coriander
2 tb chopped fresh ginger
2 ts ground cardamom
coarse salt
2 ts ground red pepper
1 ts ground cumin
1/2 ts ground fennel
1/2 c vegetable oil
2 c plain yogurt
1 c water
fresh cilantro (garnish)

Pat chicken dry.

Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat.

Add chicken in batches and cook on all sides just until no longer pink (do not brown).

Remove using slotted spoon and set aside.

Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes.

Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat.

Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water.

Repeat with the rest of the mixture, yogurt and water.

Pour sauce back into skillet.

Add chicken to skillet. Place over medium-high heat and bring to a boil.

Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.

Remove from heat. Let stand at room temperature for about 30 minutes.

Transfer to serving dish, garnish with cilantro and serve immediately.