Combine 2 cups of the yogurt with 1 tablespoon of turmeric and pour over the chicken pieces. Use your hands to make sure the chicken is well coated, then place in a zip-close bag and marinate overnight.

Heat a braising pan over medium heat and add the ghee or vegetable oil.

When it shimmers, add the onion, garlic, cumin and coriander and sauté until the onion begins to brown.

Remove the chicken from the marinade and scrape off as much of the yogurt mixture as possible.

Add the chicken to the braising pan, cover and cook over medium-low heat for 20 minutes.

Turn the chicken pieces over, replace the lid and continue cooking for another 20 minutes.

Add the chicken stock, cinnamon stick, dried red peppers and curry leaves.

Cover again and simmer on very low heat for 1 hour. Remove from the heat and, in a separate bowl, mix 2 cups of the chicken cooking liquid with the remaining cup of yogurt and teaspoon of turmeric and pour over the chicken.

Cover to keep warm and serve.