Curry Chicken I

1. Cut the chicken into serving pieces and remove the skin, then prick the flesh and coat it in the yoghurt with half the garlic, half the ginger, and the turmeric; marinate for at least 30 minutes, or refrigerate up to 4 hours.
2. Heat the oil in a heavy pot over medium heat, add the chopped onion, and fry for 8 to 10 minutes, stirring often, until deeply golden brown.
3. Add the remaining garlic and ginger and cook for 1 minute, then stir in the red chile powder and half the garam masala and fry briefly until aromatic.
4. Add the chopped tomatoes and cook for 5 to 6 minutes, mashing them down, until they break into a thick masala and the oil begins to separate at the edges.
5. Add the marinated chicken along with its yoghurt, season with salt, and stir to coat each piece, cooking on medium-high for 5 minutes to seal the surface.
6. Pour in about 250 ml of water, bring to a simmer, then cover and cook on low for 25 to 30 minutes, stirring occasionally, until the chicken is tender and reaches an internal temperature of 74 C.
7. Stir in the remaining garam masala, simmer uncovered for a few minutes to thicken the gravy, then garnish with chopped cilantro and serve hot with rice or naan.

You'll use: Frying pan / skillet · Large pot · Saucepan