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1
Combine the chicken, turmeric, 1/4 teaspoon of the cayenne, and 1/4 teaspoon salt in a large bowl and stir to coat well with the spices.
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2
Let stand while you make the sauce.
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3
Combine 3 tablespoons of the oil, the cinnamon stick, cloves, cardamom, coriander, and cumin in a heavy-bottomed casserole over medium-high heat.
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4
Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
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5
Add the onions, garlic, ginger, and 1 teaspoon salt and cook, stirring, until the edges of the vegetables brown, 10 to 15 minutes.
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6
Remove the cinnamon stick and discard.
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7
Add the cilantro or fenugreek leaves, ground coriander, garam masala, and the remaining cayenne and cook, stirring, 1 minute.
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8
Transfer to a food processor and puree.
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9
Set the onion puree aside.
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10
In the same pan, heat the remaining 1 tablespoon oil over medium-high heat.
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11
Add the chicken and cook, stirring, 2 minutes.
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12
Add the yogurt a tablespoon at a time, stirring well after each addition to completely incorporate the yogurt.
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13
Then cook, stirring, 2 minutes to dry out the mixture.
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14
Add the onion puree and the water, and bring to a boil.
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15
Turn the heat down and simmer, partially covered, until the chicken is tender, about 30 minutes.
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16
Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking.
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17
Uncover and cook 5 more minutes to reduce the sauce.
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18
Taste for salt and serve hot.
