8 chicken thighs, skinned
1 1/2 cup onions, finely chopped
6 garlic cloves, minced
1/2 inch ginger piece, minced
1 1/2 cup tomatoes, finely chopped
3 tbsp oil
1 cinnamon stick
4 cloves
1 bay leaf
1/2 tsp coriander powder
3/4 tsp cumin powder
1/2 tsp chili powder
1/2 tsp turmeric
Salt to taste
1 cup yogurt
2 tbsp fresh cilantro, chopped

Sindhi Chicken

     1. Heat oil in a 3-quart saucepan on medium high heat. Fry cinnamon, cloves and bay leaf for            1 minute.
     2. Add onions and fry until dark brown for about 20 to 25 minutes, stirring frequently to            prevent burning.
     3. Also add garlic, ginger, tomatoes and cook for 10 minutes or until the tomatoes are soft.
     4. Sprinkle coriander powder, cumin powder, chili powder, turmeric, salt and cook for 2 to 3            minutes.
     5. Add yogurt to the above mixture and mix well. Finally add chicken pieces, cover and cook            on medium heat until chicken is tender.
     6. Garnish with fresh cilantro and serve with fried rice or chapaties.