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1
Remove the skin from the chicken parts; rinse and pat dry.
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2
Peel the onions. Chop two of them coarsely and put them into the bowl of a food processor. Cut the third one in half lengthwise, then slice it into thin half-rounds and set aside.
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3
Add 6 tablespoons of water, the ginger, and the garlic to the onions in the food processor or blender and blend at high speed until you have a smooth paste. (Paste will be quite runny.)
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4
Heat 4 tablespoons of the oil in a 10- to 12-inch pot over medium-high flame. When hot, put in the sliced onions and fry them, stirring, until they are darkish brown and crisp, though not burned. Remove onions with a slotted spoon and leave them to drain on paper towels.
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5
In the same oil, brown the chicken pieces on all sides until they are golden. Do this speedily over high flame so the chicken browns but does not cook through. You will need to do it in at least 2 batches. Remove the chicken with slotted spoon to a bowl or plate.
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6
Add the remaining 2 tablespoons of oil to the pot. Pour in the paste from the blender (keep face averted). Stirring, fry on medium-high heat for about 10 minutes or until the paste turns a nice golden brown. Now put in the coriander, cumin, and turmeric and fry, stirring continuously; after another 2 minutes add yogurt, a teaspoon at a time; after 2 or 3 minutes, the tomato sauce, a tablespoon at a time, continuing to stir and fry. Finally, add salt, cinnamon, cloves, cayenne pepper, and 1 1/2 cups of water. Bring to a boil. Cover, lower heat, and simmer gently for 10 minutes.
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7
Cut the lemon into 4 or 5 slices, discarding the end pieces, and remove the seeds. Add lemon slices along with the chicken pieces, fried onions, sugar, and the ground pepper to the sauce, stir, and bring to a boil. Cover, lower heat, and simmer gently for 20 to 25 minutes, or until the chicken is tender, turning the pieces every now and then. If chicken sticks to the bottom of pot, add a little bit more water. The sauce will be very thick.
