Cooking oil
1 (3 to 3 1/2 lb.) whole chicken, skinned and cut into pieces
3 med. sized onions (i.e. 2 1/2 inch diameter) sliced very thin
2 tsp. pureed ginger (or take a piece of ginger the size of a large walnut, chop it up and put it in a blender with the minimum amount of oil/water necessary to puree)
5 med. sized cloves garlic, finely chopped (or puree with ginger)
2 1/2 tbsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. cumin powder
1/4 tsp. cloves powder
1/2 tsp. cayenne, or to taste
1 tbsp. paprika
1 1/2 c. chopped tomatoes
1 c. plain yogurt
2 tsp. salt, or to taste

In a large saucepan with a tightly fitting lid (i.e. a 5 quart pot), heat a minimal amount of oil (just enough to cover the bottom of the pot) and fry the onions a golden brown. Add the pieces of chicken and brown well. Add ginger, garlic, and all the powdered spices and fry for a minute or so.

Add the tomatoes and yogurt; mix everything well. Add only enough water to cover the chicken pieces 1/3 of the way. (Or else add about 1/4 cup and then add more if the pot is getting too dry. The object is to make a thick gravy.) Add salt to taste. Cover the pot with a tight lid and cook until chicken is done. Serve with plain rice. Serves 4.