I'm pretty sure that this recipe is from Ismail Merchant's Passionate Meals: The New Indian Cuisine for Fearless Cooks and Adventurous Eaters
My instructions are in a very abridged form and the now yellowed piece of paper says "Chicken Curry" at the top. However, I'm fairly certain that the recipe is from this book.
Take care not to curdle the yogurt. You can find information on how to avoid that here.
3 tablespoons oil
1 onion, thinly sliced
6 peppercorns
1 cinnamon stick
4 green cardamom pods
6 cloves
2 bay leaves
package of boneless, skinless chicken thighs, cut into pieces
1/4 teaspoon turmeric
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon ground ginger (the powdered stuff)
salt to taste
minced/grated garlic to taste (I use a couple of cloves)
1/2 cup yogurt
1/2 teaspoon powdered allspice
Fry the onion, peppercorns, cinnamon stick, cardamom pods, cloves, and bay leaves until the onion is a rich golden brown.
Add the chicken and fry for a few minutes.
Add the turmeric, cayenne, coriander, cumin, ginger, salt, and garlic. Fry for a few more minutes.
Add 1 3/4 cup water, cover, and simmer for about 30 minutes.
Add the yogurt, allspice and simmer 10 minutes. (Be careful not to curdle the yogurt. Information on how to avoid this.)