Chicken with Yogurt and Fennel Seeds

Addition of plain yogurt at the end of the cooking process gives this dish a

delicious mild and creamy flavor, which makes it a wonderful contrast to all

the spices. The licorice like fennel seeds gives this dish a great depth.

SERVES 4

4 tablespoons vegetable oil

2 cups onions finely chopped

10 peppercorns

10 cardamom pods

A 2-inch cinnamon stick

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

1 teaspoon cayenne pepper

3 pounds skinless, boneless chicken, cut into 2- inch pieces

 salt to taste

1 cup plain yogurt

2 tablespoons sliced almonds

Heat the vegetable oil in a large skillet over medium heat. Add the onions, peppercorns, cardamoms, and cinnamon stick. Cook till the onions are golden brown and the spices become fragrant—about 5 minutes. Add the garlic, ginger, cayenne pepper, and salt. Stir.

Add the chicken pieces and fry until light brown. Add a cup of water and cook for 2 minutes, stirring occasionally.

Gently add the yogurt, stirring constantly. Cover and cook on slow heat till the chicken pieces are cooked—about 20 minutes.

Transfer to a serving dish and garnish it with sliced almonds.

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