Yogurt Chicken

• 4 chicken legs
• 1 whole chicken breast
• 1/2 c. plus 2 Tbsp. plain yogurt
• 5 medium onions
• 2 cloves garlic, coarsely chopped
• fresh ginger (1-inch cube), coarsely chopped
• 7 Tbsp. oil
• 1 tsp. salt
• 1/8 to 1/4 tsp. cayenne pepper

1. Skin all chicken pieces.
2. Divide each leg into 2 pieces (drumstick and thigh).
3. Quarter the chicken breast.
4. Pat dry the chicken pieces and set aside.
5. Put 1/2 cup yogurt in a bowl.
6. Add 3/4 cup water, a little at a time, beating with a fork as you do so.
7. Peel all the onions.
8. Cut 4 in half, lengthwise, then slice them into half-rings, about 1/8-inch thick.
9. Chop the other onion coarsely.
10. Put the chopped onion, garlic and ginger in an electric blender.
11. Add 6 tablespoons of water and blend to a smooth paste. Heat 5 tablespoons of oil in a 10-inch pot over medium heat.
12. Put in the sliced onions, frying for 8 to 10 minutes until dark brown but still limp.
13. Set aside.
14. Add remaining oil to pot.
15. Fry chicken until browned on all sides.
16. Turn heat to low and pour paste into the pot.

chicken, chicken breast, plain yogurt, onions, garlic, fresh ginger, oil, salt, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=565051 (may not work)