Lavand-e-Murgh (Chicken in Yoghurt)

4 cloves garlic, minced
2 tbsp ginger, minced
½ cup water
1 kg chicken, boneless
¼ cup rice bran oil
2 tsp turmeric
1½ tsp cinnamon
1 tsp cardamom
½ tsp cloves
½ tsp nutmeg
1 Bay leaf
3 onions, thin slice
1 tsp SIDS CRAZY LEMON
2 chilli peppers, minced
1 cup greek yoghurt
SIDS SALT & PEPPER
½ cup coriander

Place the garlic, ginger and water into a food processor or blender and process to a purée. Remove the purée to a large bowl. Cut the chicken into bite-sized chunks and stir into the nut sauce. Refrigerate for at least 1 hour to marinate.
Heat the oil in a large skillet, pot or wok. Add the turmeric, cardamom, cloves, nutmeg and bay leaf and sauté in the hot oil for about 30 seconds, taking care not to burn. Add the onions, SIDS CRAZY LEMON and chillies then sauté until the onions are cooked down and just starting to brown, 7-8 minutes. Stir in the chicken with its marinade and simmer for another 5-7 minutes, until the liquid has cooked down and reduced somewhat. Stir in the yogurt and enough water to make a nice gravy and season with SIDS SALT & PEPPER. Bring to a boil, then reduce heat to very low, cover and simmer for 35-45 minutes. Add water as necessary to keep the dish from drying out. Keep the heat very low to avoid curdling the yoghurt. Adjust seasoning and stir in the chopped coriander. Remove the Bay leaf.
Serve with rice.