3 lb. roasting chicken
3 tbsp. oil
2 lg. onions, thinly sliced and to taste
1 1/2 tsp. chili powder
1/2 c. water
1/2 c. yogurt

MARINADE:

1 tsp. garlic, crushed
1 tsp. fresh ginger, grated
1 tsp. garam masala
1 1/2 tsp. salt
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
2 tbsp. yogurt

Joint the chicken. Combine marinade ingredients and rub well over the chicken pieces. Set aside for 1 hour or longer. Heat oil and fry the onions, stirring constantly, until they are evenly golden brown. Remove from the pan. In the same oil, fry the chicken pieces until brown on both sides. Add chili powder, any remaining marinade and 1/2 cup water. Cover and simmer until tender. Stir yogurt into gravy, return fried onions to pan, and simmer 5 minutes longer.

I recommend using chicken breasts and leg. Take all the skin and fat off the chicken, wash it and cut breast in two pieces. Score the chicken and put on marinade. Follow the rest of the directions. I also recommend you use much less onion.