Chicken Dahiwala

Ingredients:

- 1/4 c (60 ml) vegetable oil
- 1 T ginger paste or finely chopped ginger
- 1 T garlic paste or 3 garlic cloves, minced
- 2 medium onions, thinly sliced
- Salt
- 3 lb (1.4 kg) boneless, skinless chicken thighs
- 1 T tomato paste
- 2 T plain whole milk yogurt
- 1/4 c (15 g) chopped cilantro leaves

WHOLE MASALA:
- 3 medium bay leaves
- 1/2 t cumin seeds
- 3 cloves
- 1 cinnamon stick
- 4 green cardamom pods, cracked
- 5 whole black peppercorns

GROUND MASALA:
- 1 t turmeric
- 1 t cumin
- 1 t cayenne pepper
- 1 t ground coriander
- 1 t garam masala

Note:
t: Teaspoon
T: Tablespoon
c: Cup

Preparation:

In a large saute pan, heat the oil over medium heat. Add the whole masala ingredients and cook until the spices release their fragrance, 30 to 45 seconds. Add the ginger and garlic and fry until golden brown, 2 to 3 minutes. Add the onions and 2 teaspoons salt, and cook, stirring, until the onions turn golden brown, 4 to 5 minutes.

Add the ground masala ingredients and stir for 30 seconds. Add 2 cups (480 ml) water, bring to a boil, then lower the heat to medium-low and simmer until the sauce thickens, 8 to 10 minutes.
Add the chicken, return the heat to medium, and simmer, stirring occasionally, until it is about three-quarters cooked, 10 to 15 minutes. Stir in the tomato paste, and simmer until the chicken has cooked completely, 8 to 10 minutes.
In a small bowl, whisk the yogurt thoroughly. Just before serving, gradually mix the yogurt into the curry, stirring slowly. Cook for an additional 5 minutes or so to heat through, without letting it come to a boil.Taste, add salt, if needed, and remove from the heat.
Sprinkle with the chopped cilantro, and serve.

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