A family favorite passed down from generations. A curry that is made using whole spices only.

3 lbs. Chicken thighs (bone-in, skin off) cut into chunky pieces

2 red onions diced

1 head of garlic (8-10 cloves) finely chopped

3 inches ginger finely diced

2 bay leaves

2 cinnamon sticks

6-7 green cardamom pods

8-10 cloves

15 black peppercorns

6 whole red chilies

2 tbsp. of mustard oil or vegetable oil or ghee

1 cup of yogurt

2 cups of water

Salt to taste

Take a large pan or wok and add the oil.
To the heated oil add all your spices except salt.
Saute for a minute or so till it browns.
Add the chopped onions.
Saute the onions with the spices till translucent.
Add the ginger and garlic.
Saute till brown. It will be a couple of minutes. Don’t go by time, go by color.
Once the mixture is browned, add the chicken and saute. Add salt.
Saute for 5-6 minutes.
Add yogurt.
Saute for 5-6 minutes.
Add water and cover.
Simmer till the chicken cooks through.
It needs to be a thin sauce but if you want it thicker then cook it uncovered for a few minutes till desired consistency.
Serve hot with bread or rice.