Chicken in a Fried Onion Sauce from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Ingredients

• ¼–½ teaspoon cayenne pepper
• ½ teaspoon ground turmeric
• 570 ml/1 pint water
• 4 tablespoons natural yogurt
• 2 teaspoons salt
• 225 g/8 oz tomatoes, peeled and very finely chopped, or canned tomatoes
• 1 tablespoon finely chopped fresh green coriander, or parsley may be substituted
• ½ teaspoon Garam masala
• 1 1/8 kg/2½ lb chicken joints
• 350 g/12 oz onions, peeled
• 4 cm/1½ inch cube of fresh ginger, peeled and coarsely chopped
• 6 garlic cloves, peeled
• 7 tablespoons vegetable oil
• 1 tablespoon ground coriander seeds
• 1 tablespoon ground cumin seeds