Chicken Curry

Name: Chicken Curry
Ingredients: 4 garlic cloves, chopped; 1 (1-inch) piece peeled fresh ginger, chopped; 1 cup plus 3 tablespoons warm water; 1/2 cup whole-milk yogurt; 1 1/4 teaspoons salt; 1/2 teaspoon turmeric; 1/2 teaspoon chili powder; 6 whole chicken legs, cut into drumstick and thigh portions (3 pounds total), skin discarded and meat trimmed of any fat; 3 cardamom pods*; 2 whole cloves; 1 (1 1/2-inch) piece cinnamon stick; 2 tablespoons vegetable oil; 1 large red onion, halved lengthwise, then thinly sliced crosswise; 3 Turkish bay leaves or 1 1/2 California; Special equipment: an electric coffee/spice grinder; Accompaniment: jasmine or basmati rice

16 ingredients

10 steps

Ingredients

4 garlic cloves, chopped
1 (1-inch) piece peeled fresh ginger, chopped
1 cup plus 3 tablespoons warm water
1/2 cup whole-milk yogurt
1 1/4 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon chili powder
6 whole chicken legs, cut into drumstick and thigh portions (3 pounds total), skin discarded and meat trimmed of any fat
3 cardamom pods*
2 whole cloves
1 (1 1/2-inch) piece cinnamon stick
2 tablespoons vegetable oil
1 large red onion, halved lengthwise, then thinly sliced crosswise
3 Turkish bay leaves or 1 1/2 California
Special equipment: an electric coffee/spice grinder
Accompaniment: jasmine or basmati rice

Directions

1

Puree garlic, ginger, and 3 tablespoons water in a blender.
2

Transfer to a large bowl and whisk in yogurt, 1/2 teaspoon salt, turmeric, and chili powder until combined.
3

Add chicken and turn to coat well, then marinate, covered, at room temperature 30 minutes.
4

While chicken is marinating, finely grind cardamom pods, cloves, and cinnamon in grinder.
5

Heat oil in a 12- to 14-inch heavy skillet (2 to 3 inches deep) over moderate heat until hot but not smoking, then cook onion with bay leaves, stirring occasionally, until deep golden, 8 to 10 minutes.
6

Add chicken with marinade and ground spices and cook, turning chicken and stirring occasionally, until almost all of marinade is evaporated, 5 to 7 minutes.
7

Stir in remaining 1 cup water and 3/4 teaspoon salt and simmer, covered, until chicken is cooked through, 20 to 25 minutes.
8

Transfer chicken with tongs to a platter and boil sauce, stirring occasionally, until reduced to about 1 cup, 8 to 10 minutes.
9

Discard bay leaves and pour sauce over chicken.
10

*Available at Indian markets and Kalustyan's (800-352-3451).