Makes 4 to 6 servings

2 pounds bone-on chicken breast or a mixture of thighs and drumsticks 1½ cups plain yogurt 2 medium onions 6 garlic cloves, peeled 1 1-inch piece ginger, peeled Seeds from 4 green cardamom pods 4 whole cloves 1 1-inch piece cinnamon stick 1½ teaspoons Kashmiri chile powder 1½ teaspoons turmeric 1 teaspoon cumin seeds 1 teaspoon black peppercorns 1½ teaspoons fine sea salt 2 tablespoons ghee or a neutral tasting oil Juice of 1 lime 1 tablespoon fresh cilantro leaves

Instructions: Pat the chicken pieces dry and place them in a large bowl or sealable plastic bag.

Add the yogurt to the blender. Peel and quarter one onion and place it in the blender along with 4 garlic cloves, ginger, cardamom seeds, cloves, cinnamon stick, Kashmiri chile, turmeric, cumin seeds, black peppercorns and salt. Pulse for a couple of seconds until smooth and combined. Pour this spiced yogurt mixture over the chicken and fold to coat the pieces evenly. Wrap the bowl with plastic film (or seal the bag, if using). Refrigerate for at least 4 hours, preferably overnight.

Once the chicken has marinated, finely chop the second onion and mince the remaining garlic. Heat the ghee or oil in a large saucepan with a heavy lid on medium-high heat. Add the onions to the pan and saute until translucent, about 3 to 4 minutes. Add the garlic and cook for another 30 seconds.

Add the chicken and yogurt marinade and increase the heat to high. Bring to a boil and immediately reduce the heat to low. Cover the saucepan with the lid and cook for 1 hour, stirring occasionally, until the chicken is tender and completely cooked. Stir in the lime juice. Taste and adjust seasoning, if necessary. Garnish with the fresh cilantro and serve with plain rice, pilaf, bread or flatbread.

Note: You should not need to add any water to the curry, but if you feel like it is drying up, add ½ cup water.