Murgh Tamatari (chicken, Onions, Tomatoes, And Spices)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seed
• 2 garlic cloves, grated
• 1 piece fresh ginger, grated (1-inch)
• 1 1/2 cups onions, finely chopped
• 2 cups tomatoes, diced (canned or fresh)
• salt (to taste)
• 1/2 teaspoon turmeric
• 1/4-1/2 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 2 lbs chicken drumsticks, skinned, washed, and patted dry (can use thigs in addition or instead of)
• 1 tablespoon lemon juice
• 2 tablespoons fresh coriander leaves, chopped

Recipe

• 1 warm the oil in a nonstick skillet over medium-high heat.
• 2 add the cumin seeds and after a few seconds, the grated garlic and ginger. saute for 1 minute, then add the onions. saute for about 5 minutes, stirring occasionally, until lightly browned.
• 3 reduce heat to medium-low, and mix in the tomatoes. cook for another 8 to 10 minutes, mashing with the back of a wooden spoon until the oil appears around the edges.
• 4 add the salt and all the other spices and stir for another minute.
• 5 now add the chicken and mix well with the sauteed spice paste.
• 6 cover and bring to a boil, then reduce heat to low and cook for another 25 minutes, stirring occasionally, until the chicken is tender.
• 7 mix in the lemon juice and fresh coriander leaves, and serve over rice.