Cut half of the onions into fine slices. In a wide, heavy bottomed pan, stir and fry the onion slices until they are a deep reddish brown. Set aside in a warm place.

Chop the remaining onions and the garlic. In a food processor, make a paste with these and the ginger. Stir-fry this paste until it is brown. Put in the coriander, cumin, turmeric and cayenne, and stir to mix. Incorporate the yoghurt one teaspoon at a time, stirring thoroughly.

Coat the chicken pieces with this mixture.

Pour the water into a pressure cooker, add the tomatoes, the chicken legs with their the coating paste, and cook for 15 minutes.

When the pressure has dropped, remove the chicken to a warm bowl and thicken the sauce by vigorous boiling, adjusting the salt required. Add the fried onion and garam masala at the last minute.

Pour the sauce over the chicken pieces, and serve with papadams and rice.

NOTES:
The sauce will stick when you're reducing it - scrape the pot bottom all the time.

When serving, don't forget to set a spare bowl for the bones.

Madhur Jaffrey's Indian Cookery