Kashmiri Chicken Curry

You can identify Kashmiri cuisine by the distinct flavours of fennel, cardamom and saffron that are used in most preparations.

Kashmiri sauces are typically yogurt based with almonds added for extra richness. Don't use low-fat yogurt.

1 cup plain yogurt 3/4 tbsp cardamom pods 1 tsp fennel seeds 2 tbsp whole blanched almonds 1 tsp ground coriander 1/2 tsp each: ground cumin, toasted and crushed cumin seeds, garam masala 1/4 tsp each: paprika, cayenne pepper 1/4 to 1/2 tsp ground black pepper Several strands saffron Salt to taste 1/4 cup finely chopped cilantro 1/4 cup mint leaves, finely chopped 8 skinless chicken thighs (bone in or boneless) 1/2-inch piece ginger 2 cloves garlic 1 onion, quartered 2 tbsp vegetable oil 1/2 tsp cumin seeds 4 canned plum tomatoes, puréed Dash lemon juice (optional)

Put yogurt in large mixing bowl; beat lightly with spoon to break up lumps.

In spice or coffee grinder, grind cardamom, fennel and almonds into powder. Add to yogurt along with coriander, ground cumin, crushed cumin, garam masala, paprika, cayenne, black pepper, saffron, salt, cilantro and mint. Mix well; add chicken, tossing to coat. Refrigerate, covered, overnight.

In food processor, mince ginger, garlic and onion.

In large non-stick skillet, heat oil over medium-high. Add cumin seeds. Fry 30 seconds until they sputter. Add ginger mixture. Cook, stirring, 7 to 8 minutes until lightly browned. Reduce heat to medium; add tomatoes. Cook, stirring, 4 to 5 minutes until moisture has evaporated and sauce has thickened slightly. Add chicken with marinade; mix well. Cover; reduce heat to low. Cook 30 to 35 minutes until chicken is tender. Add lemon juice if needed. Adjust seasonings.

Makes 4 servings.