Trim of excess fat and place 8 skinless chicken thighs in a skillet large enough to hold them in a single layer. Add water to cover, 1 TBL ground cardamom, 1 tsp ground white pepper and 1 tsp salt. Bring to slow simmer and cook for 20 minutes; chicken should be cooked through.
Remove chicken from pan. In a saucepan, combine 1⅓ cup chicken broth (reserved from cooking chicken), an equal amount of thick Greek-style yogurt, 1 TBL cornstarch. Bring to a simmer, stirring constantly until thickened. Adjust salt and pepper. Serve sauce over chicken on platter, garnished with toasted pine nuts.
This dish has a lot of sauce, so consider serving it with couscous you’ve cooked with some turmeric and added minced carrots or red peppers. The main dish is so white you’ll want some contrast.
Adapted from a recipe in The New York Times, Feb 11, 2009.