Chicken curry is a day today dish in some regions of India, it is usually served with basmati rice, nan or parothas. I always add turmeric and salt last because these ingredients dehydrate chicken and make it less juicy.

Method:

Trim off  the fat from chicken thighs, leave for 15 minutes in boiling hot water, drain and squeeze off water completely.

Saute chopped onions in cooking oil till caramelized.

Add powdered cumin, clove, cinnamon, coriander, black pepper and cardamom, add green chilies and bay leaves, cook for five minutes.

Add chicken to onion mixture, cook on high heat until it begins to brown.

Add water, lower the heat to medium low, cook for 40 minutes, mixing once in a while.

Add chopped tomatoes cook covered till soft.

uncover the pan to evaporate excess of water.

Add yogurt, turmeric, salt and crushed garlic, cook for five minutes covered on medium low heat.

Before serving heat the chicken, if the sauce has thickened  add some water, add ginger and fresh coriander leaves.