Chicken Curry With Two Onions(Murgh Do Piaza; Serves 4)

• 3 1/2 lb. chicken parts, all skin and fat removed
• 2 Tbsp. butter or ghee
• 2 medium onions, chopped
• 2 medium garlic cloves, crushed
• 1/2 tsp. cardamom, ground
• 1/4 tsp. cinnamon
• 1/4 tsp. chili powder or cayenne
• 1/4 tsp. turmeric, ground
• 1 bay leaf
• 2 c. chicken broth
• 3 medium red onions
• 1 Tbsp. canola oil
• 16 oz. canned tomato wedges
• 3 Tbsp. heavy cream
• 2 c. plain low-fat yogurt
• 1/3 c. fresh lemon juice
• 6 cloves garlic, minced
• 2 Tbsp. fresh ginger root, minced
• 1 Tbsp. ground cumin
• 1 1/2 tsp. ground cardamom
• 1 Tbsp. ground red pepper
• 1 Tbsp. sweet paprika
• 1/2 Tbsp. ground fenugreek
• salt and pepper to taste
• 1 Tbsp. garam masala (optional)
• 1 Tbsp. mango powder (amchoor, optional)
• 9 pieces skinless chicken thighs
• 9 pieces skinless chicken legs

1. Combine spices with yogurt and lemon juice.
2. Clean chicken and remove all skin and fat.
3. Dry chicken.
4. Cover chicken pieces with yogurt mixture.
5. Marinate at least 4 hours, preferably overnight.

chicken, butter, onions, garlic, cardamom, cinnamon, chili powder, turmeric, bay leaf, chicken broth, red onions, canola oil, tomato wedges, heavy cream, yogurt, lemon juice, garlic, fresh ginger root, ground cumin, ground cardamom, ground red pepper, sweet paprika, ground fenugreek, salt, garam masala, mango, chicken thighs, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650568 (may not work)