4 chicken legs
1 chicken breast
1/2 c plus 2 T plain yogurt
5 medium onions
2 cloves garlic, peeled and coarsely chopped
1 inch cube fresh ginger, peeled and coarsely chopped
7 T vegetable oil
1 tsp salt
1/8 to 1/4 tsp cayenne

Prepare chicken.
Put 1/2 c yogurt in a bowl, add 3/4 c water slowly, mixing as you go.
Peel onions.  Cut 4 into 1/8 inch rainbows.  Chop the fifth onion coarsely.
Turn the chopped onion, garlic, giner, and 6 T water into a smooth paste.
Heat 5 T of oil over a medium heat.  Put in the rainbowed onions and fry them until slightly carmelized.  remove and set aside.
add 2 more T of oil to the pot, and brown the chicken on all sides.  remove and set aside.
turn heat to low and add paste.  Scrape for meat drippings, and mix those into the paste.  Raise heat to medium and fry, stirring, for 4-5 minutes.  Add 1 T yogurt, scrape, continuing to fry and stir, about a minute.  Repeat.
Add the chicken pieces, the yogurt and water mixture, the salt and the cayenne.  Stir and bring to a boil.  Cover, lower heat, and simmer 20 minutes.
remove lid, raise heat to medium, and cook for 5 minutes or so, to thicken the sauce.
Mix in onions, and heat another two minutes.