North Indian Yogurt-Simmered Chicken

1. Prepare Chicken

First, skin the chicken legs and breast, then divide the legs at the joints and quarter the breast. Pat the pieces dry to ensure they brown properly later on.

2. Prepare Yogurt Mixture

In a bowl, beat together 0.5 cup of plain yogurt with 0.75 cup of water until smooth. This mixture will help create a creamy sauce later.

3. Prepare Onions

Next, peel and slice four of the onions, and chop the fifth onion finely.

4. Prepare Paste

In a blender, combine the chopped onion with the garlic, ginger, and 6 tablespoons of water. Blend until you have a smooth paste.

5. Fry Onions

Heat 5 tablespoons of vegetable oil in a 10-inch pot over medium heat. Add the sliced onions and fry them until they are dark brown at the edges but still limp in the middle, which should take about 8-10 minutes. Remove the onions with a slotted spoon and set them aside.

6. Brown Chicken

Add the remaining 2 tablespoons of oil to the pot. Place the chicken pieces into the pot and fry them until they are browned on all sides, which will take about 7-8 minutes. Once browned, remove the chicken and set it aside.

7. Cook Paste

In the same pot, add the prepared onion, garlic, and ginger paste. Fry this paste over medium heat, scraping the bottom of the pot to incorporate the browned bits, until the paste becomes fragrant and slightly darker in color, which should take around 4-5 minutes.

8. Add Yogurt

Stir in the 2 tablespoons of plain yogurt, adding one tablespoon at a time and frying each addition for about a minute. This gradual incorporation prevents the yogurt from curdling and ensures a smooth sauce.

9. Simmer Chicken

Once the yogurt is well mixed, return the chicken pieces to the pot. Pour in the yogurt-water mixture, add the salt, and cayenne pepper to your taste. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 20 minutes.

10. Reduce Sauce

After 20 minutes, remove the lid and let the sauce reduce further by boiling it uncovered for about 5 minutes. Turn the chicken pieces occasionally to ensure they are well coated with the sauce.

11. Combine and Serve

Finally, add the reserved fried onions back into the pot and cook for another 2 minutes to blend all the flavors together. Transfer the chicken to a warmed dish and serve immediately with your favorite accompaniments, such as rice or naan.