Traditional Chicken Curry

This is more of the type of chicken curry that you are likely to be served in a North-Indian household. Serves 6.

3 lbs chicken pieces, skinned
4 cloves garlic, minced
2 inch piece ginger, minced
3 large onions, minced
4 large tomatoes, minced
8 oz. yogurt
4 tablespoon cooking oil
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon garam masala
2 teaspoon coriander powder
1 cup water
1 teaspoon salt
cilantro leaves for garnish

Mix the yogurt, salt, and cayenne with the chicken and set aside for at least an hour, preferably overnight in the fridge. Heat the oil in a deep pan and add the ginger and garlic. Fry until golden brown. Add onions. Fry for a couple more minutes and add tomatoes. Add turmeric, cayenne, and coriander powder. Stir for a minute. Add chicken and simmer on low heat for 15-20 minutes. Add water and bring to boil. Sprinkle with garam masala and garnish with cilantro leaves.