Murg malaikari (chicken curry with coconut milk)

This dish can be called "niraamish"[1] in a sense because it is cooked without onions or garlic.

Ingredients:

1. Chicken - 1 kg
2. Potatoes - 250 g 
3. Coconut milk - 1 cup
4. Ginger - 2" stick (made into paste)
5. Green chili - 4 (slit into two halves)
6. Dried red chili - 2
7. Bay leaves - 4
8. Cinnamon - 2" stick
9. Cardamom - 3-4
10. Cloves - 3-4
11. Pepper corn - 1/2 tsp
12. Turmeric powder - 2 tsp
13. Coriander powder - 2 tsp
14. Cumin powder -  2 tsp
15. Coriander/parsley leaves (chopped)
16. Sugar - 1/2 tsp
17. Oil - 1/2 cup
18. Salt - 2 tbsp

Procedure:

1. Clean the chicken and drain out any water. Add 2 tbsp oil, 1" of cinnamon stick (crushed), 1 tbsp salt,  1 tsp each of coriander powder, cumin powder and turmeric powder. Mix well and keep aside.
2. Peel and quarter the potatoes and add 1/2 tbsp salt, 1/2 tsp turmeric powder and marinate for 10 minutes.
3. Heat oil and fry the potatoes until they start getting a red tinge.
4. After taking the potatoes out, add half the bay leaves, the red chilies and the sugar.
5. Add the green chilies, 1/2 of the ginger paste and keep stirring.
6. As the chilies and the bay leaves get darker, add the chicken and mix.
7. Cook at medium heat and stir occasionally. The meat will release a lot of water. When the water starts to reduce, add two cups of water and let it cook with the lid on.
8. When the water starts boiling again, add the rest of the coriander, cumin and turmeric powder, put the lid again and cook until almost done (use your judgment here, checking the chicken occasionally).
9. Add the potatoes and cook with lid on until both the chicken and the potatoes are cooked. If you add the potatoes too early, they will get overcooked by the time the chicken is done. If you put them too late, the chicken will be overcooked by the time the potatoes are cooked. 
10. Now crush the pepper corns, rest of the cinnamon stick, the cardamoms and the cloves and add. Crush the rest of the bay leaves in your hand and add. Squeeze out the juice from the rest of the ginger paste into the chicken. Add the coconut milk. Mix well and let it cook for another couple of minutes.
11. Sprinkle the chopped coriander leaves and the dish is ready.

Footnote



1. In many Hindu subgroups the concept of "aamish" and "niraamish" is observed fervently. Though loosely translated to non-vegetarian and vegetarian, the idea is very different. "Aamish" refers to food that is "hot" in some sense, hard to digest, pungent in odour, etc. All meat as well as certain vegetables, like onion and garlic, are considered "aamish". "Niraamish" means not-"aamish". Many consider "Aamish" to be dirty or sinful in some way and is strictly forbidden in many religious areas. Some houses keep separate sets of utensils for "aamish" and "niraamish" and contamination by any "aamish" food will render a vessel unusable for cooking "niraamish". Some religious people may consider somebody who eats "aamish" as untouchable (for life or until such a sinner undergoes some ritual for absolution or until he takes a bath - in decreasing order of fanaticism).
Interestingly, some of the Hindu gods were directly borrowed from the local tribal people (adibasi or the original residents, i.e. indigenous people) and such gods may enjoy the sacrifice of blood and flesh. Kaali is the most prominent of such gods and is very popular in eastern India. Sacrificing a goat is part of the ritual of Kaali worshipping and the sacrificial meat is considered "niraamish" if cooked without onion or garlic. But I do not know if religious Hindus who eat only "niraamish" food would be ready to eat this meat.