Kashmiri Chicken
2.0 lbs of chicken breast skin removed ,1/2 cup yogurt ,1 cup onion ,1/2 cup ground cashew nut ,(soak cashew for an hour or more to make grinding easier) 2 med tomatoes cut into small pieces,1" square of fresh ginger , 5 cloves of garlic, 5 whole green cardamom ,1 tsp (more or less) of red chilly pwd ,1 tbsp of sliced almonds ,2 tbsp of corn oil

Heat the oil, add the onion and stir till rose colored. Add garlic & ginger continue to fry till light brown. Add the cardamom and chicken cook for about 15 - 20 minutes on medium high flame. Add yogurt tomatoes, red chilly powder.

Keep cooking and stirring constantly for another 20 - 30 minutes or till the chicken is fully cooked and browned. Add ground cashew and cook for another 3 minutes. Garnish with almond and serve.