Ingredient

 Chicken- 1 lb drumsticks, thighs, breast pieces

 Plain yogurt – 1 small carton

 Onions – 2 medium very nicely  chopped

 Vegetable oil – 4 tbl

 Cloves – 2

mustard seed – 1/2 tsp

 Cardamom – 2 pods

cumin powder – 1/2 tsp

 Garam Masala – 1 tsp

 Chili Powder – 1 tsp

ginger – 1/2 piece

 Garlic – 4 cloves

Coriander seeds – 1/3 tsp

Salt – to taste

freshly ground pepper – 1/2 tsp

Method

1. 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.

2. 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.

3. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium.

4. Add the ginger and garlic paste and fry for 4-6 minutes.

5. Add mustard powder, if using it, add Garam Masala, and add cumin powder.

6. Brush excess yogurt to the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes.

7. Reduce heat to low and cover. Cook for 25 minutes or until the chicken

is tender, stirring every 5 minutes.