1.  Combine the chicken, ½ tsp of turmeric, ½ tsp of cayenne and ¼ tsp salt in a bowl and stir to coat the chicken with the spices. Let stand while you make the sauce.

2.  Finely mince the onions, garlic and ginger in a food processor, and set aside.

3.  Combine 2 tbsp of the oil, the cinnamon, cardamom, cloves and black peppercorns in a large casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls, about 1 to 2 minutes. Add the minced onion mixture and 1 tsp salt, and cook, stirring, until the onion browns around the edges, 10 to 15 minutes.

4.  Remove and discard the cinnamon and stir in the remaining ¼ tsp turmeric and ¼ tsp cayenne. Add the tomatoes and tomato past and cook, stirring 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.

5.  Heat the remaining 1 tbsp oil in the same pan over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt 1 tbsp at a time and stir well after each addition. Cook, stirring, 2 minutes to evaporate some of the moisture.

6.   Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes. Stir and scrape the bottom of the pan every 5 to 8 minutes to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

Serves: 4

Source: Indian Home Cooking, Suvir Saran and Stephanie Lyness, Clarkson Potter Publishers