This dish is a family favorite. It’s quick and delicious, I make it almost once a week. Chicken pieces coated with many fragrant spices like turmeric, cardamom, and cumin, and then simmered in a tomato sauce. I’m using can tomatoes in the recipe because I always have them in my pantry, but its even better with fresh tomatoes.
Serve it to your guests or make it for dinner tonight, it is straightforward and comforting because there’s a ton of flavor in this dish or would be wonderful over a bed of rice or warm naan bread.
Spiced Chicken With Tomatoes
Yield: 6 servings
Prep time: 30 minutes
Total cooking time: 45 minutes
1 large onion, chopped
6 cloves garlic, chopped
1-inch piece fresh ginger root grated
1 tbsp. tomato paste
¼ cup canola oil
1 tsp. cayenne pepper
½ tsp. red chili pepper
2 tsp. ground cumin
½ tsp. ground turmeric
1 tsp. salt
½ tsp. ground black pepper
2 cardamom pods slightly smashed
1 (1 inch) piece cinnamon stick
2 bay leaves
6 each skinless chicken legs and thighs
1 (14.5 ounces) canned whole tomatoes, crushed
Place chopped onions in a deep pan with canola oil, let sauté for 10 minutes until golden brown. Drain on paper towel. Set aside.
Blend onions, 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 sauté, stirring continuously, for about 10 minutes.
Stir in the red chili, cayenne, cumin, turmeric, salt, pepper, cardamom, and cinnamon, bay leaves. Add the tomato paste, sauté for 1 to 2 minutes.
Place chicken pieces in skillet and stir them around with the spice mixture until they are well-coated.
Sauté for another 4 minutes, then pour in the tomatoes with liquid and stir.
Reduce heat to low and simmer for 40 minutes, covered or until the oil has separated. Stir occasionally.
Serve with chopped cilantro, rice, and naan.
(Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)