Ingredients
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1 large onion, chopped
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4 cloves garlic, chopped
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1 slice fresh ginger root
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1 tablespoon olive oil
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2 teaspoons ground cumin
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1 teaspoon ground turmeric
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1 teaspoon salt
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1 teaspoon ground black pepper
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½ teaspoon ground cardamom
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1 (1 inch) piece cinnamon stick
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¼ teaspoon ground cloves
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2 bay leaves
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¼ teaspoon ground nutmeg
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6 skinless chicken thighs
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1 (14.5 ounce) can whole peeled tomatoes, crushed
Directions
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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.
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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.
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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.)
