Murgh Do Piyaza (Chicken with onions, spices and yoghurt)

Ingredients:

Chicken - 2.21 lbs (1 kg) - cut into 8 pieces
Oil - 1/2 cup
Cumin seeds -1 tbsp
Bay leaf -1
Peppercorns - 4 (whole)
Cloves - 4
Fenugreek seeds - 1/2 tsp (roasted & powdered)
Aniseed - 1 tsp (roasted & powdered)
Ginger paste - 1 tsp
Garlic paste -1 tsp
Onions - 1 cup (grated)
Yoghurt - 1/2 cup
Garam masala - 1 tsp
Salt -2 tbsps
Turmeric -1/2 tsp
Coriander powder -1 tbsp
Chilli powder -1 tsp
Green chillies - 2 (slit)
Onions - 2 cups (sliced)
Coriander leaves - 1/2 cup (chopped)

Preparation:

1. Heat the oil in a thick-bottomed saucepan and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and aniseed.
2. When the seeds begin to splutter, add the ginger and garlic paste and grated onions. Saute over a high flame until brown.
3. Now lower the heat and add the yoghurt gradually, stir-frying constantly to prevent the yoghurt from curdling. Continue to cook till the fat separates.
4. Add the garam masala, salt, turmeric, coriander and chilli powder. Increase the heat to
medium-high, add the chicken pieces and stir till they acquire a slightly opaque appearance and are thoroughly coated with the masala (spice mixture).
5. Lower the heat once again and simmer (uncovered) for about 10 minutes.
6. Add the green chillies and sliced onions.
7. Continue cooking over low heat till the chicken is cooked through and the fat separates (approximately 12 minutes).
8. Serve hot, garnished with chopped coriander leaves.

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