Indian Chicken With Vegetables (Murgh Subji Wala)

• 3 lbs chicken pieces
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons ground cumin
• 1 large onion, thinly sliced
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• 1/4 teaspoon turmeric
• 1 bell pepper, seeded and cut into 1/4-inch strips
• 3 medium tomatoes, sliced into 1/2-inch wedges
• 1 cup sliced fresh mushrooms
• 1/4 - 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon coriander powder
• 1 1/2 teaspoons salt
• 1 teaspoon garam masala

1. Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside.
2. Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes.
3. Remove chicken from pan and set aside.
4. Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes.
5. Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well.
6. Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes.
7. Remove from heat and sprinkle with garam masala.
8. Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad.
9. I also like to have fresh chilies and lemon wedges available as condiments also.

chicken, vegetable oil, ground cumin, onion, garlic, ginger, turmeric, bell pepper, tomatoes, mushrooms, cayenne pepper, coriander powder, salt, garam masala

Taken from www.food.com/recipe/indian-chicken-with-vegetables-murgh-subji-wala-26528 (may not work)