Active Time

　　30 minutes

　　Total Time

　　1 1/2 hour

　　Rupa De of West Lafayette, Indiana, writes: "Since I am originally from India, many of my non-Indian friends have asked me for a chicken curry recipe, and this is the one I give them. I hope your readers will enjoy it, too."

　　

Ingredients

Makes 6 servings

　　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

　　Accompaniment: jasmine or basmati rice

　　

Special Equipment

an electric coffee/spice grinder

　　

Step 1

Purée garlic, ginger, and 3 tablespoons water in a blender. Transfer to a large bowl and whisk in yogurt, 1/2 teaspoon salt, turmeric, and chili powder until combined. Add chicken and turn to coat well, then marinate, covered, at room temperature 30 minutes.

　　

Step 2

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

　　

Step 3

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. 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. Stir in remaining 1 cup water and 3/4 teaspoon salt and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and boil sauce, stirring occasionally, until reduced to about 1 cup, 8 to 10 minutes. Discard bay leaves and pour sauce over chicken.

　　

Step 4

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