Ingredients:

• ¼ teaspoon black peppercorns
• ½ teaspoon cumin seeds
• 1 one inch piece cinnamon stick
• 8 whole cloves
• 5 green cardamom pods, husked
• 2 tablespoons butter
• 1 cup finely chopped onion
• 2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 2 large bay leaves
• Whole chicken cut into 8 pieces
• 1/8 teaspoon turmeric
• ¼ teaspoon cayenne
• 1 tablespoon sweet paprika
• 1/8 teaspoon nutmeg
• ½ teaspoon salt or to taste
• ¾ cup plain yogurt
• 1 tablespoon sour cream
• 10 whole cashews
• 10 whole blanched almonds
• ½ cup water
• Minced cilantro
• Rice

Instructions:

1. Grind first five ingredients to a fine powder and set aside.  Heat butter in a large sauté pan over medium.  Add the onion, garlic, ginger and bay.  Stir and cook until the onion is lightly browned, about 4 minutes.
2. Reduce heat to medium and add the chicken pieces and brown on both sides.  Add the ground spices, turmeric, cayenne, paprika, nutmeg and salt.  Cook until aromatic about 3 minutes.
3. Combine the yogurt and sour cream in a small bowl and stir.  Add to the pan, a tablespoon at a time.  Cook stirring for 3 minutes.
4. Combine the cashews, almonds and water in a blender until smooth.  Add to the pan and reduce heat to low.  Cover and cook until the chicken is tender and the sauce is thick, about 30 minutes.  Garnish with cilantro and serve with rice.

Comments: Don’t be put off by the long list of ingredients; the result is well worth the effort.  To speed up the preparation, you can substitute commercial garam masala for the peppercorns, cumin seeds, cinnamon stick, whole cloves and cardamom.