Simple Lahori Chicken Curry

• 1 (4 lb) whole chickens, cut into 8 to 10 pieces and skinned
• 3/4 teaspoon turmeric
• 3/4 teaspoon cayenne pepper
• salt
• 1 1/2 medium onions, roughly diced
• 5 garlic cloves
• fresh ginger, peeled and cut in half crosswise
• 3 tablespoons canola oil
• cinnamon stick
• 12 green cardamom pods
• 9 whole cloves
• 9 black peppercorns
• 2 large tomatoes, chopped
• 2 tablespoons tomato paste
• 1/4 cup plain yogurt, whisked until smooth
• 1 cup water
• 1/2 cup fresh cilantro, chopped
• 1 lemon, juice of

1. Combine the chicken, 1/2 teaspoon of the turmeric, 1/2 teaspoon of the cayenne, and 1/4 teaspoon salt in a bowl and stir to coat the chicken with the spices. Let stand while you make the sauce.
2. Finely mince the onions, garlic, and ginger in a food processor and set aside.
3. Combine 2 tablespoons of the oil, the cinnamon, cardamom, cloves,and black peppercorns in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture and 1 teaspoon salt, and cook, stirring until the onion browns around the edges, 10 to 15 minutes.
4. Remove and discard the cinnamon and stir in the remaining 1/4 teaspoon turmeric and 1/4 teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.
5. Heat the remaining 1 tablespoon of the oil in the same pan over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes to evaporate some of the moisture.
6. Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir and scrape the bottom of the pan every 5 to 8 minutes to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

whole chickens, turmeric, cayenne pepper, salt, onions, garlic, fresh ginger, canola oil, cinnamon stick, green cardamom pods, cloves, black peppercorns, tomatoes, tomato paste, plain yogurt, water, fresh cilantro, lemon

Taken from www.food.com/recipe/simple-lahori-chicken-curry-503099 (may not work)