3 lbs boneless, skinless chicken thighs
2 T oil of choice
1 large onion chopped
1/2 t ground pepper
1/4 t ground cardamom
1/4 t ground ginger
1/2 heaped Penzeys minced garlic
1 t chili powder
1 t turmeric
2 t sweet paprika
1/2 t salt
1 cup of plain yogurt
1/2 cup white wine

Heat oil in a large skillet and brown the onion for several minutes whilst adding the pepper and cardamom.
Then add garlic, ginger, chili powder, turmeric, paprika, and salt. Stir well for two mins.
Add chicken and cook on low with lid on for several mins.
Combine yogurt and wine in a bowl. Then add slowly to the skillet stirring and combining well.
Reduce heat and simmer for 30 mins.


Served with baked squash and broccoli.