– and skinned – minced 1 1/2 1/2 tsp. coriander seeds, ground, black pepper pepper – and and coarsely chopped 7 cloves of garlic, finely chopped.
Mix together salt (1), half of the cumin, one third of the coriander, half of the turmeric, half of the cayenne pepper and a little black pepper and sprinkle over the chicken pieces and rub well into the meat. Set aside for at least an hour. Grind the ginger and garlic with water (1) in a hand blender until you have a smooth paste.
In a saucepan, heat the oil over medium heat. Pour in as many chicken pieces as the saucepan can loosely hold in one layer, and brown lightly on both sides. Lift out the pieces of meat with a slotted spoon and set aside in a baking dish. Proceed in the same manner with the remaining pieces.
Add the onions to the remaining oil form and saute, stirring throughout, until they turn a medium brown color. Add the ginger-garlic paste and stir until the water has evaporated from the mixture and the oil is visible one more time. Add the remaining cayenne pepper, cumin, coriander and turmeric and continue stirring for 20 seconds. Immediately add the chopped tomatoes and reduce to medium heat. Continue stirring and sauté the mixture for 3 to 4 minutes until soft, crushing the tomato pieces with a slotted spoon. Add one tablespoon of yogurt
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