Andra Country Chicken Curry

2 pounds skinless bone-in chicken thighs

½ cup plain nonfat yogurt, at room temperature

½ teaspoon cornstarch

2 tablespoons oil

2 cups finely chopped onions

6 whole cloves

4 green cardamom pods, cracked open

1 tablespoon minced peeled gingerroot

1 tablespoon minced garlic

2 teaspoons coriander powder

1 teaspoon cayenne pepper

1 teaspoon salt to taste

1½ teaspoons Andra garam masala (see note)

3 tablespoons cilantro, chopped

Rinse chicken and pat dry thoroughly.

In a bowl, stir together yogurt and cornstarch to a creamy consistency. Set aside.

In a saucepan, heat oil over medium heat. Add onions, cloves and cardamom and saute until golden, 8-10 minutes. Add ginger and garlic and saute for 2 minutes. Add chicken and mix well. Saute until chicken is browned on both sides, 6-8 minutes.

Add coriander and cayenne and saute for 2 minutes. Stir in 1½ cups water, yogurt and salt. Cover and bring to a boil.

Reduce heat to low and cook, stirring occasionally, until chicken is no longer pink inside and gravy is thickened, 20-25 minutes. Sprinkle garam masala over top. Garnish with cilantro. Serve over steamed rice.

Serves four to six.

Cook's note: Andra Pradesh uses garam masala freely, the result of Moghlai influence on Hyderbadi cuisine. It is different than the North Indian garam masala blends because the main ingredient is a distinctive local variety of black cumin (shah jeera). It is readily available in Indian markets and is a distinctive feature of Andhra cuisine. Regular garam masala is acceptable to use.

Nutrition values per serving: 250 calories, 14 g fat (3 g saturated), 9 g carbohydrates, 2 g fiber, 22 g protein, 75 mg cholesterol, 85 mg sodium.

"The Complete Book of Indian Cooking" by Suneeta Vaswani (2007 Robert Rose, $27.95)