I like to serve this with brown rice and any number of Indian pickles or relishes — preferably homemade.

INGREDIENTS

3 medium red onions, quartered

3 garlic cloves, peeled

3 inch piece of ginger, peeled and sliced

1/3 cup canola oil

1 inch piece cinnamon stick

12 green cardamom pods, pounded in a mortar and pestle just to break open the shells

16 whole cloves

½ teaspoon cumin seeds

¼ teaspoon coriander seeds

5 bay leaves

¼ tsp. white or black peppercorns

3 whole dried red chile peppers

1 tsp. salt

2 tsp. ground coriander

1 cup plain yogurt

2 lbs boneless, skinless chicken breast cut in small pieces

¾ cup hot water

½ teaspoon garam masala

½ cup heavy cream (optional)

PREPARATION

Combine onions, garlic and ginger in a food processor and process until finely minced.

Combine the oil, cinnamon stick, cardamom, cloves, cumin, coriander seeds, bay leaves, peppercorns and dried red peppers  in a large, heavy-bottomed casserole over medium-high heat.  Cook, stirring, until the cinnamon stick unfurls and the spices brown lightly, 1 to 2 minutes.  Add onion mixture and salt.  Cook until onion turns light brown.  Add water, 1 tsp. at a time if onion starts sticking.  Add ground coriander and cook 1 minute.  Add 3 TBSP yogurt and cook until yogurt is entirely blended and the moisture has evaporated.  Continue adding yogurt slowly until incorporated.  Add chicken and cook 5 minutes.  Add hot water and stir.  Boil, then reduce heat to low and simmer, covered, for 5 minutes.  Stir in garam masala and cook 2 minutes.  Stir in cream, if using, and remove from heat.  If you can, allow the dish to rest for 1 hour so the flavors can marry.  Season with additional salt and a drizzle of cream, if desired.

From Indian Home Cooking by Suvir Saran and Stephanie Lyness.