Indian Tomato Chicken Recipe

Ingredients
<br>- 1 large onion, chopped
<br>- 4 cloves garlic, chopped
<br>- 1 slice fresh ginger root
<br>- 1 tablespoon olive oil
<br>- 2 teaspoons ground cumin
<br>- 1 teaspoon ground turmeric
<br>- 1 teaspoon salt
<br>- 1 teaspoon ground black pepper
<br>- ½ teaspoon ground cardamom
<br>- 1 (1 inch) piece cinnamon stick
<br>- ¼ teaspoon ground cloves
<br>- 2  bay leaves
<br>- ¼ teaspoon ground nutmeg
<br>- 6  skinless chicken thighs
<br>- 1 (14.5 ounce) can whole peeled tomatoes, crushed
<br><p></p>Directions
<br>step 1: Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
<br>step 2: Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
<br>step 3: Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)
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Ingredients
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 slice fresh ginger root
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cardamom
- 1 (1 inch) piece cinnamon stick
- ¼ teaspoon ground cloves
- 2 bay leaves
- ¼ teaspoon ground nutmeg
- 6 skinless chicken thighs
- 1 (14.5 ounce) can whole peeled tomatoes, crushed

Directions
step 1: Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
step 2: Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
step 3: Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

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