Baked Chicken In Cardamom Sauce

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Spicy (but not hot), this rich baked chicken smells heavenly and tastes wonderful. :)

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Steps

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Preheat oven to 350 degrees.

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Heat 1 tablespoon of the oil in a saut pan over medium heat.

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Add the chicken breasts or thighs and brown for about 3 minutes per side until the chicken turns opaque.

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Remove and place the chicken in an ovenproof casserole dish or dutch oven.

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Add the remaining oil , butter , and onion to the saut pan.

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Saut until onion is wilted , about 5 minutes.

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Add the garlic , cardamom , coriander , black pepper and blanched sliced almonds.

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Cook until the nuts are pale gold , about 3 minutes.

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Transfer the onion mixture to a blender.

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Add the yogurt or sour cream and puree until smooth.

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Season the sauce with salt to taste and pour over the chicken pieces in the casserole dish.

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Bake at 350 degrees for 50 minutes , or until the chicken is tender and juices run clear.

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Garnish with toasted almonds and serve with the sauce and rice.

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Ingredients

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oil, boneless skinless chicken breasts, butter, yellow onion, garlic, ground cardamom, ground coriander, ground black pepper, blanched almond, plain yogurt, salt, toasted almond