Active Time

　　25 minutes

　　Total Time

　　2 1/2 hours (includes marinating)

　　All sorts of English terms have made it into the Indian culinary lexicon. This is what's called a chicken "roast."

　　

Ingredients

Makes 4 servings

　　2 1/2 pounds chicken thighs with bone, skin discarded

　　4 medium shallots, quartered

　　5 garlic cloves, chopped

　　1 tablespoon minced peeled ginger

　　2 sprigs fresh curry leaves, leaves removed from stems

　　1 teaspoon cayenne

　　1/4 teaspoon black peppercorns

　　10 whole cloves

　　1 (1-inch) piece cinnamon stick

　　1 teaspoon distilled white vinegar

　　1/2 cup water

　　About 2 cups vegetable oil

　　1 medium onion, thinly sliced

　　3 teaspoons all-purpose flour, divided

　　

Step 1

Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.

　　

Step 2

Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.

　　

Step 3

Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.

　　

Step 4

Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.

　　

Step 5

Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.

　　

Step 6

Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.