Ingredients
4 garlic cloves – chopped
1 – 1″ piece peeled fresh ginger – chopped
1 cup plus 3 tbsp warm water
1/2 cup yogurt
1 1/4 tsp salt
1/2 tsp tumeric
1/2 tsp chili powder
6 whole chicken legs – cut into drumsticks and thigh portions (3# total)
skin discarded and meat trimmed of any fat
3 cardamon pods
2 whole cloves
1 (1 1/2″ piece) cinnamon Stick
2 tbsp veg oil
1 large red onion – halved length wise – then thinly sliced crosswise
3 turkish bay leaves – or 1 1/2 california
Instructions
Puree garlic, ginger and 3 tbsp water in blender. Transfer to large bowl and whisk in yogurt. 1/2 tsp salt, tumeric, and chili powder until combined. Add chicken – marinate at room temp for 30 minutes.
Finely grind cardamon, cloves and cinnmon in grinder.
Heat oil in skillet over moderate heat until hot but not smoking, then cook onions with bay leaves stirring occasionally, until deep golden – 8 to 10 minutes.
Add chicken with marinade and ground spices and cook – turning chicken and stirring occasionally – until almost all marinade is evaporated 5 to 7 minutes
Stir in remaining 1 cup water and 3/4 tsp salt and simmer covered until cooked through – 20 -25 minutes.
Transfer chicken to platter – keep warm. Boil sauce – stirring occasionally until reduced about 1 cup – 8 to 10 minutes.
Discard leaves and pour sauce atop chicken…
