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In a heavy-bottomed saucepan on medium or medium-high heat, heat
2 tablespoons of the oil. Add the chicken and cook, turning as
necessary, until the chicken is browned on all sides but not
cooked through, 5 to 10 minutes. (May need to work in batches.)
Add the water, cardamom, cloves and cinnamon to the
skillet (for easier retrieval, tie the black cardamom, cloves
and cinnamon in a piece of cheesecloth or place in a tea ball).
Add the fennel, ginger and salt, bring to a gentle simmer and
cook, stirring occasionally, until the chicken is tender, 10 to
12 minutes. Remove the pan from the heat and set aside to cool
for about 10 minutes.
Strain the mixture, reserving the liquid and chicken
separately. You should have about 1/2 cup of liquid. Remove and
discard the whole spices.
In a large measuring cup or bowl, whisk the yogurt until
smooth and then whisk in 1/2 cup of the cooking liquid. Set
aside.
Wipe out the saucepan, return it to medium heat and heat
the remaining 2 tablespoons of oil. Add the pinch of asafoetida,
if desired, the bay leaves and green cardamom and cook, stirring
constantly, for about 30 seconds.
Stir the yogurt-cooking liquid mixture into the oil,
increase the heat to medium-high and cook, stirring constantly
so that the yogurt does not separate, for a few minutes. Return
the chicken pieces to the pan simmer until the chicken is cooked
through and the sauce thickens slightly, 5 to 7 minutes. Before
serving, sprinkle with the garam masala and, if desired, the
mint leaves.
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