Kashmiri Chicken

• 4 tablespoons ghee or 4 tablespoons vegetable oil
• 3 large onions, finely sliced
• 10 peppercorns
• 10 cardamoms
• 2 inches cinnamon sticks
• 2 inches fresh gingerroot, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon chili powder
• 2 teaspoons paprika
• 3 lbs skinless chicken pieces (I like boneless, skinless thighs)
• 1 cup plain yogurt
• salt

1. Heat the ghee or vegetable oil in a deep, lidded skillet.
2. Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
3. Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
4. Add the chicken pieces and fry until browned.
5. Gradually add the yogurt, stirring constantly.
6. Cover and cook gently for about 30 minutes.

ghee, onions, peppercorns, cardamoms, cinnamon sticks, fresh gingerroot, garlic, chili powder, paprika, chicken, plain yogurt, salt

Taken from www.food.com/recipe/kashmiri-chicken-42029 (may not work)