Chicken Kundou (Kashmiri Style Chicken)

Adapted from Pan American's Round the World Cookbook. Posted for ZWT6. This recipe comes from Kashmir, a region of the Indian subcontinent that is claimed by both India and Pakistan. The original says you can substitute 1 teaspoon powdered ginger for the fresh, but I don't recommend this.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1⁄4 lb butter
• 4  onions, sliced
•  fresh ginger, chopped (one-inch piece)
• 2  garlic cloves, minced
• 1⁄4 teaspoon cayenne
• 1 1⁄2 cups buttermilk
• 2  tomatoes, chopped
• 1⁄4 cup  ground almonds
• 1⁄4 cup  ground cashews
• 2  whole chickens, cut in pieces (3 1/2 pounds each)
• 2  teaspoons salt
• 1⁄2 cup heavy cream

Directions

1. Melt butter in a large saucepan.
2. Add onions and saute for 10 minutes, stirring frequently.
3. Add ginger, garlic and cayenne.
4. Cook over low heat for 5 minutes, stirring occasionally.
5. Add buttermilk and tomatoes.
6. Cook over low heat for 10 minutes.
7. Add nuts, chicken and salt.
8. Cook over low heat for 1 hour, or until chicken is tender.
9. Pour cream over chicken and stir well.