Rinse chicken and pat dry. Set aside. In a bowl, mix together yogurt and sour cream. Set aside. Place almonds, onion, garlic, gingerroot, jalapeño peppers, TANDOORI BOMBAY BLEND and water in a food processor or blender and process or blend until almost smooth.
Heat 2 Tbsp oil in a large deep frying pan. Add the processed almond mixture. Stir and fry for 5 minutes until lightly browned. Stir the almond mixture into the bowl with the yogurt and sour cream. Set aside.
Place 2 Tbsp more oil in frying pan and brown chicken on both sides. Pour Tandoori Almond Sauce over chicken. Bring to a gentle boil. Reduce heat and simmer, covered, for 35 to 45 minutes, until chicken is tender.
Transfer chicken to a serving platter and spoon some sauce on top. Sprinkle with paprika and chopped parsley. Serve the rest of the sauce in a gravy boat to pour over Basmati Rice or Benares Pilao.
- 3 1/2 lb: Pound Chicken pieces
- 1 c Plain Yogurt
- 1/4 c Sour Cream
- 1/2 c Blanched Almonds
- 1 Medium Onion, Diced
- 3 Cloves Garlic, Chopped
- 1 tbsp Finely chopped fresh Gingerroot
- 2 fresh Jalapeño Peppers, seeded
- 2 tsp Tandoori Bombay Blend
- 1/4 c Water
- 1/4 c Oil, Divided
- Paprika and chopped Parsley for garnish
- 1 recipe Basmati Rice or Benares Pilao