Chicken Pasanda with Nuts (Murgh Badam Pasanda)
Homestyle Indian Cooking/Pat Chapman 1988

4 chicken breasts, boned and skinned
3 tablespoons ghee or vegetable oil
1/2 Spanish onion, peeled and chopped
1 teaspoon Garlic Puree
1/3 cup cashew nuts
1/2 teaspoon ground cloves
1/4 teaspoon ground green cardamoms
1/2 teaspoon turmeric
1 teaspoon ground white pepper
1 to 1-1/4 cup water

MARINADE:
2/3 cup plain yogurt
1 teaspoon Ginger Puree
2 teaspoons ground white pepper
1 teaspoon ground cloves
1 teaspoon ground coriander
1/2 teaspoon ground aniseed

GARNISHES:
toasted slivered almonds
chopped fresh cilantro leaves or fresh parsley

Combine the marinade ingredients. Liberally brush the marinade on the chicken. Cover and refrigerate for several hours. Remove the chicken from the marinade and set the latter aside for later use. Saute the chicken over medium heat in the ghee or oil until golden brown-about 3 or 4 minutes each side. Remove the chicken and set aside. Fry the onion, garlic purees and cashews in the same pan until they are golden brown-about 2 minutes. Take the pan off the heat and scrape the contents into a food processor or blender. Add the cloves, cardamom, turmeric, pepper, and 1/4 cup water to the blender or processor. Puree into a paste. Return the paste to the frying pan and simmer over medium heat for 5 minutes, stirring occasionally. Add 3/4 to 1 cup water and the chicken with the reserved marinade, and continue to stir-fry for another 15-20 minutes. Sprinkle with toasted almonds and the cilantro or parsley before serving. Accompany the dish with white rice and coconut chutney.