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There are two ways of cooking chicken. You can make stock, or you can make stock, and then roast the chicken for added flavor. In my opinion, roasting is only applicable and does add flavor, if you are using chicken pieces with bones and skin. If you are using skinless boneless thighs and breast meat, roasting doesn't make a ton of difference, so proceed accordingly. Put chicken in a pot, cover with cold water. Bring to a boil, skim the foam that rose to the surface, reduce heat, add 1/2 tbsp salt, a few sprigs of parsley, 1 bay leaf. Cook for about 45 minutes to 1 hr. If using chicken with bones and skin, remove chicken from stock, place in a roasting pan, and put in 350 degree oven to roast for about 15 minutes or so. You can skip this step if using boneless skinless meat. Set aside.
Chop onions. Melt butter in a skillet over low-medium heat. Saute onions until very solf, but still lightly yellow. Don't brown. Stir frequently to prevent browning and burning.
While onions are cooking, combine walnuts, garlic, cilantro and all spices and salt in a blender. Add about 1 cup of stock from cooking chicken and process into a paste. If too coarse to process, add a bit more stock as needed.
Add flour to the cooked onions, and cook for a few minutes more, stirring constantly and scraping the bottom of the skillet.
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Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Ready-made tikka masala — add chicken and cream, dinner in 20 min
When all flour becomes translucent and coats the onions well, add 2-3 cups of stock. Scrape the bottom of the skillet with wooden spoon, and stir well, until smooth. Heat through and allow to simmer for about 10 more minutes, until onions are almost dissolved. Add walnut paste to the skillet, stir very well, adding more stock if needed, until the sauce is about buttermilk consistency and smooth, simmer for 2-3 minutes or so after bringing to a boil. Return the sauce to the blender and process yet again to get silky texture. This step is optional, if you like creamier texture. Pour the sauce back into the skillet (no heat). Mix egg yolks with a little b