Indian chicken curry

Remove the skin from the drumsticks, using a paper towel to grip it.

In a medium bowl toss the drumsticks with the yogurt, salt, coriander, cumin, garam masala and Kashmiri chili powder.

Move the chicken to the fridge to marinate while the rest is built.

Drop a very generous dose of oil into a medium heat Dutch oven, add the julienned onions and cook about 10 minutes over medium to brown them slowly; do not salt them.

Rustic chop the tomato, rough chop the serrano chilies, ginger and garlic.

Add the tomatoes, chilies, garlic and ginger to the caramelized onions and fry another five to ten minutes until jammy and coloured.

Blend the vegetables about one minute until smooth-ish.

Melt 100 grams of ghee over medium heat, add the pureed base and refry it for 10 to 15 minutes.

Add a small pinch of salt and keep cooking until most of the water is out and the base is a deep reddish orange.

Add the cumin, turmeric, garam masala, coriander and Kashmiri chili powder and fry the masala with the base about three minutes until the base lets out its oil.

Stir in the marinated drumsticks; if the chicken is very wet, cook about 10 minutes to boil some of that off.

Add 500 to 600 grams of water to mostly submerge the drumsticks and scrape the bottom of the pot.

Lid on and simmer over medium low for 20 minutes.

Reduce the sauce about 15 more minutes until it sits below the halfway point of the drumsticks and lets out its oil, braising the chicken until it pulls apart easily.

Serve over Indian basmati rice with a big spoonful of the sauce.