Baked Chicken In Cardamom Sauce

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons oil, divided
• 4 boneless skinless chicken breasts or 4 chicken thighs
• 1 tablespoon butter
• 1 cup thinly sliced yellow onion
• 1 clove garlic, crushed
• 1 -2 teaspoon ground cardamom, to taste
• 2 tablespoons ground coriander
• 1 teaspoon ground black pepper
• 1/4 cup sliced unskinned blanched almond
• 1 1/2 cups plain yogurt or 1 1/2 cups sour cream
• salt, to taste
• 1/4 cup sliced toasted almond, for garnish

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat 1 tablespoon of the oil in a sauté pan over medium heat; add the chicken breasts or thighs and brown for about 3 minutes per side until the chicken turns opaque.
• 3 remove and place the chicken in an ovenproof casserole dish or dutch oven.
• 4 add the remaining oil, butter, and onion to the sauté pan; sauté until onion is wilted, about 5 minutes.
• 5 add the garlic, cardamom, coriander, black pepper and blanched sliced almonds; cook until the nuts are pale gold, about 3 minutes.
• 6 transfer the onion mixture to a blender (or food processor, but a blender will work a little better); add the yogurt or sour cream and puree until smooth.
• 7 season the sauce with salt to taste and pour over the chicken pieces in the casserole dish.
• 8 bake at 350 degrees for 50 minutes, or until the chicken is tender and juices run clear.
• 9 garnish with toasted almonds and serve with the sauce and rice.
• 10 note: if you've not made this dish before, i recommend starting with 1 teaspoon of cardamom; taste it when you season to taste with salt before pouring over the chicken to bake, and add more cardamom if you like.