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2 Tbsp Vegetable Oil
1 large onion, finely diced
32 oz plain full-fat yogurt
4 chicken legs, skin removed*
4 chicken thighs, skin removed*
*I usually sub boneless, skinless chicken breast for one of these.
1 Tbsp ground cumin
1 tsp ground cinnamon
1 Tbsp coriander
1 tsp cayenne pepper
1/2 tsp ground caradamom seeds
1 tsp tumeric
1 tsp fenugreek
2 Tbsp curry powder
6 whole cloves
1/2 tsp black pepper
2 tsp salt
Directions:
Heat oil in a large pot (4 quart size or larger) over medium heat, add onions and cook for 2 minutes. Add in all of the spices and continue to cook with onions until onions are soft. Add yogurt and stir until mixed well. Turn heat up to medium high and add chicken when mixture comes to a boil. Allow yogurt mixture and chicken to come to a simmer, cover, and reduce heat to medium low. Allow curry to simmer for at least 30 minutes. Remove cloves before serving. Serve over long grain basmati rice and with fresh cilantro. Add salt and lemon to taste.
Yogurt can be served on the side to reduce spice. To make it even spicier, add Indian pickle. The curry tastes even better on day 2 when reheated.
I served this with a simple salad of tomatoes and cucumbers that I squeezed half a lime over and then salted and sprinkled with cilantro.
