Murgh Tamatari (Chicken, Onions, Tomatoes, and Spices) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A recipe I found in a cookbook titled Cuisines of India by Smita Chandra that I checked out of the library. I love Indian food, because it is easy to make and usually it is pretty healthy. This sounds wonderful, and the book says it can be made up to 3 days ahead of time. Ingredients:
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 |
Directions:
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.
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