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1
Heat 2 very large, deep skillets.
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2
Add 2 tablespoons of the oil to each.
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3
Season the chicken pieces with salt and add half of them to each skillet.
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4
Cook over high heat until golden brown, about 3 minutes per side.
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5
Transfer the chicken pieces to a large bowl.
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6
Add the remaining 2 tablespoons of oil to the skillets along with the jalapenos and dried red chiles.
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7
Cook over moderately high heat until sizzling, about 30 seconds.
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8
Divide the onions, garlic and ginger between the skillets and cook, stirring occasionally, until deep brown, about 8 minutes.
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9
Spoon the onion mixture into a food processor.
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10
Add the coriander, cumin, fenugreek seeds, cinnamon, cloves, nutmeg, paprika and 1 teaspoon of salt and puree.
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11
Transfer half of the onion mixture to each of the skillets.
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12
Add the tomatoes and chopped cilantro to the food processor and puree.
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13
Return the chicken pieces to the skillets along with any accumulated juices.
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14
Cook over moderate heat, stirring, until the onion sauce begins to stick to the skillets, about 8 minutes.
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15
Stir half of the yogurt into each skillet, then stir in the pureed tomato and cilantro.
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16
Simmer the curry over moderately low heat, turning the chicken pieces occasionally, until cooked through, about 50 minutes; add 1/4 cup of water to each skillet towards the end of cooking if the sauce gets too thick.
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17
Season the curry with salt and transfer the chicken to a platter.
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18
Pour the sauce on top, sprinkle with garam masala and the cilantro leaves and serve.
