Chicken, cut into 8 serving pieces (5 lb.)
Juice of 2 lemons
1 tsp. salt
1 tsp. cayenne pepper
1/4 c. flour
4 tbsp. butter
2 sliced onions
2 garlic cloves, crushed
1" piece fresh root ginger, peeled & finely chopped
2 tsp. cumin seeds (or 2 tsp. cumin powder)
1 1/4 c. yogurt
5/8 c. heavy cream (or buttermilk)
Thinly pared rind of 1 lemon, in 1 piece

Put chicken pieces on large paste and rub them all over with lemon juice. Set aside for 20 minutes, then pat dry with kitchen towels. Simmer chicken for 1 hour or until it is cooked through and tender. Uncover the pan for the last 20 minutes to allow the sauce to thicken somewhat. Discard the lemon rind and transfer the chicken and sauce to a warmed serving dish. Serve at once.

Serves 6.