Chicken Curry with Greens and Garam Masla

Combine the chicken, turmeric, ¼ teaspoon of the cayenne, and ¼ teaspoon salt in a large bowl and stir to coat well with the spices. Let stand while you make the sauce.

Combine 3 tablespoons of the oil, the cinnamon stick, cloves, cardamom, coriander, and cumin in a heavy-bottomed casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes. Add the onions, garlic, ginger, and 1 teaspoon salt and cook, stirring, until the edges of the vegetables brown, 10 to 15 minutes. Remove the cinnamon stick and discard.

Add the cilantro or fenugreek leaves, ground coriander, garam masala, and the remaining cayenne and cook, stirring, 1 minute. Transfer to a food processor and puree. Set the onion puree aside.

In the same pan, heat the remaining 1 tablespoon oil over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt a tablespoon at a time, stirring well after each addition to completely incorporate the yogurt. Then cook, stirring, 2 minutes to dry out the mixture.

Add the onion puree and the water, and bring to a boil. Turn the heat down and simmer, partially covered, until the chicken is tender, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Uncover and cook 5 more minutes to reduce the sauce. Taste for salt and serve hot.