Chicken Curry

Service for : 4 people

Ingredients : 1 lb Chicken-drumsticks, thighs, breast pieces 1 small carton Plain yogurt 2 medium Onions very finely chopped 4 tablespoon Vegetable oil 2 Cloves 1/2 teaspoon Mustard powder 2 pods Cardamom 1/2 teaspoon Cumin powder 1 teaspoon Garam Masala 1 teaspoon Chili Powder 1/2" piece Ginger 4 cloves Garlic 1/3 teaspoon Coriander Seeds to taste Salt 1/2 teaspoon Freshly ground pepper

Cooking Instructions : Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours. Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam Masala, and add cumin powder. Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.