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				Badami Murgh
		               Almond Chicken


	INGREDIENTS:

	3   lbs buttermilk marinated chicken breast medallions

	6   TBS usli ghee

	1   cup slivered almonds

	2-3  @  onions, medium, cut to very thin crescents

	Masala, ground smooth:
		2  @  onions, medium
		1 TBS coarsely chopped garlic
		1 TBS coarsely chopped fresh ginger
		(roasted almonds)
		(fried onions)

	1/2 tsp fennel seeds
	1/2 tsp fenugreek seeds

	Mixed in a bowl:
		1   TBS coriander, ground
		1   TBS cumin, ground
		1   tsp turmeric, ground
		1/2 tsp cayenne powder or equivalent
		2   tsp chicken bouillon, powder, or chicken base
		1   tsp salt

	2   cup hot water

	2-3  @ tomatoes, large, ripe, peeled, seeded and diced or
		crushed (about 30 ozs), fresh or canned
	1   cup green peas, frozen

	1   cup yogurt or sour cream
	1   tsp garam masala

	1/2 cup lightly chopped fresh cilantro, mint or parsley leaves

	METHOD:

	1. Cut chicken breasts into medallions and marinate overnight in
	   seasonsed buttermilk.

	2. Melt the ghee over a low moderate heat, in a good sized
	   heavy pan that has a cover.  Add the almonds and stir as
	   they become golden. Remove to a plate with a slotted spoon.

	3. Add the crescent cut onions to the hot ghee, mix and stir
	   until they are quite browned, but not burnt.  You can raise
	   the heat, but turn it down coming into the end, as brown
	   can go to burnt faster than you might think.
	   Remove the onions to a plate.

	   Remove pan from heat.

	4. Prepare the masala by grinding the onion, garlic, ginger,
	   1/4 roasted almonds, 1/4 fried onions together in the WMD
	   of your choice.

	5. Return the pan to heat.
	   At a medium temperature, add the fennel and fenugreek seeds.
	   At the first sign of fenugreek browning, add the masala,
	   and cook for several minutes, while stirring.

	6. Add the bowl of spices, and mix in quickly.  You should have
	   a fairly thick paste.  A little past the point of its
	   stick.  Scrape and mix with alacrity.  Just when things
	   look like they may get out of hand, start adding the hot
	   water a few TBS, approximately, at a time, until it is
	   all added.  You should have a thick, reddish brown sauce.
	   Wasn't that fun?  Did your heart race just a little?

	7. Add the chicken pieces, and mix well.  Bring to a simmer,
	   then cover and reduce the heat so it stays merely at a
	   steaming temperature.  Cook this way for 20-30 minutes.

	8. Add the tomatoes and peas, cover and cook 15-20 minutes.

	9. Stir in the yoghurt or sour cream, bring up to simmer
	   temperature while stirring.

       10. Serve "garnished" with garam masala, the remaining
	   roasted almonds, fried onions and chopped fresh cilanto,
	   and rice, preferably Basmati rice.


	NOTES:

	1.  We're not into notes, yet.

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            © February 2006 by Bill Hammel (bhammel@graham.main.nc.us).
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