(Michele Mcdonald for The Boston Globe)
Serves 6
| 1 | chicken (3 1/2 to 4 pounds), cut into 8 pieces and skinned |
| 3 | tablespoons vegetable oil |
| 2 | medium onions, coarsely chopped |
| 1 1/2 | cups plain yogurt (whole or low-fat) |
| 3 | cloves garlic, chopped |
| 1 | piece (2 inches) fresh ginger root, chopped |
| 2 | teaspoons salt |
| 1 | tablespoon ground cumin |
| 1 | teaspoon ground coriander |
| 1/2 | teaspoon ground cardamom |
| 1/2 | teaspoon ground black pepper |
| 1/2 | teaspoon cayenne pepper |
| 1/2 | teaspoon ground turmeric |
| 1/4 | teaspoon ground cinnamon |
| 1/8 | teaspoon ground nutmeg |
| 1/8 | teaspoon ground cloves |
| 1 1/2 | cups long-grain white rice, cooked |
2. In a small bowl, combine the yogurt, garlic, ginger, salt, cumin, coriander, cardamom, black and cayenne pepper, turmeric, cinnamon, nutmeg, and cloves. Mix thoroughly.
3. Reduce the heat under the skillet to low. Return the chicken to the pan. Add the yogurt and turn the chicken in the mixture so it is coated all over. Cover the pan and simmer gently for 40 minutes, turning the chicken halfway through cooking, or until the chicken is falling off the bone.
4. Serve with rice. Adapted from Mubashir Ghani Khawaja 
© Copyright 2010 Globe Newspaper Company.
