2 ½ lbs chicken pieces
4 medium onions, peeled
a 1 ½ inch cube of fresh ginger, peeled and coarsely chopped
6 cloves garlic, peeled
7 Tablespoons vegetable oil
1 Tablespoon ground cumin
½ teaspoon ground turmeric
¼ - ½ teaspoon cayenne pepper (add red pepper too if you want it spicy)
4 Tablespoons plain yogurt
2 ½ cups water
2 medium tomatoes, chopped (can substitute canned tomatoes)
2 teaspoons salt
½ teaspoon garam masala
1 Tablespoon finely chopped fresh coriander
Cut chicken into serving pieces and remove skin.
Chop half the onions coarsely. Cut the remaining onions length-wise and then cross-wise into very thin slices. Put chopped onions, ginger, and garlic into the container of a food processor or blender. Blend until you have a paste.
Heat the oil in a large, wide pot or a large frying pan (preferably, non-stick) over a medium flame. When hot, put in the sliced onion. Stir and fry the onions until they are a deep reddish color. Remove the onions with a slotted spoon, put on plate and set aside.
Take the pot off the flame, Put in the blended paste. Put the pot back on the heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the coriander, cumin, turmeric and cayenne. Stir once.
Add one Tablespoon of yogurt. Stir for about 30 seconds or until it has been incorporated into the sauce. Add all the yogurt in this way, one tablespoon at a time.
Put in chicken pieces and stir them around for a minute. Pour in water, add tomatoes and salt. Stir to mix and bring to simmer. Cover, turn up heat to low and cook for 20 minutes.
Sprinkle with garam masala and fried onions and mix.
Cook uncovered on medium heat for 7-8 minutes or until the sauce reduces and thickens.
Skim off the fat and put the chicken in a warm serving dish. Sprinkle the green coriander over the top. Serve with cooked rice (basmati rice is my favorite kind of rice with this kind of curry)