Aromatic Slow-Cooked Chicken from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcont

Ingredients

• 1 tablespoon minced garlic or garlic mashed to a paste
• ½ teaspoon coarsely ground black pepper
• About 1 cup grated onion
• 1 tablespoon ground coriander
• 1½ teaspoons salt
• 1 tablespoon minced ginger or ginger mashed to a paste
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 2 green cayenne chiles, minced
• 2 tablespoons plain (full- or reduced-fat) yogurt
• About ½ cup chopped coriander leaves and stems
• About 2 pounds bone-in chicken breasts and legs or one 2½- to 3-pound chicken
• ¼ cup vegetable oil or ghee
• About 3 cups water
• 1 teaspoon cumin seeds