1 tbsp cumin seeds 3/4 tbsp coriander seeds 2-inch cinnamon stick 5 cloves 1 tsp black peppercorns 1/4 cup ground almonds 1/4 tsp ground turmeric 4 tbsp whole-milk yogurt 1.75 level tsp salt 1/4 medium onion, roughly chopped 3 cloves garlic, roughly chopped 1 large chicken (~3.5 lbs)
Toast cumin and coriander seeds in a dry frying pan over high heat until the coriander turns from meadow green to a lightly toasted golden color. Grind the toasted spices with the cinnamon stick, cloves, and peppercorns (mortar and pestle or spice grinder). Put into a bowl with the ground almonds, turmeric, yogurt, and salt. Pound the onion and garlic to a pulp with a pinch of salt, add to the bowl, mix thoroughly. Line an oven dish large enough for the chicken with foil. Slit the bottom of the chicken breast on both sides rub some marinade between the skin and flesh, then rub the rest all over the outside. Cover with foil and marinate in the fridge at least 1 hour, up to 12 hours. Preheat oven to 400F. Cover the chicken loosely with foil (so the marinade doesn't burn) and cook 1 hour remove the foil and cook 20 more minutes to brown. Check doneness by piercing a thigh - juices should run clear. Serves 4.
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