Murgh Tamatari (Chicken, Onions, Tomatoes, and Spices)

• 2 tablespoons vegetable oil
• 12 teaspoon cumin seed
• 2 garlic cloves, grated
• 1 piece fresh ginger, grated (1-inch)
• 1 12 cups onions, finely chopped
• 2 cups tomatoes, diced (canned or fresh)
• salt (to taste)
• 12 teaspoon turmeric
• 14-12 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 12 teaspoon ground cumin
• 12 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

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.
3. Saute for 1 minute, then add the onions.
4. Saute for about 5 minutes, stirring occasionally, until lightly browned.
5. Reduce heat to medium-low, and mix in the tomatoes.
6. Cook for another 8 to 10 minutes, mashing with the back of a wooden spoon until the oil appears around the edges.
7. Add the salt and all the other spices and stir for another minute.
8. Now add the chicken and mix well with the sauteed spice paste.
9. Cover and bring to a boil, then reduce heat to low and cook for another 25 minutes, stirring occasionally, until the chicken is tender.
10. Mix in the lemon juice and fresh coriander leaves, and serve over rice.

vegetable oil, cumin, garlic, fresh ginger, onions, tomatoes, salt, turmeric, cayenne pepper, ground coriander, ground cumin, garam masala, chicken, lemon juice, fresh coriander leaves

Taken from www.food.com/recipe/murgh-tamatari-chicken-onions-tomatoes-and-spices-461928 (may not work)