Indian Chicken With Vegetables (Murgh Subji Wala)

I can't go too long without eating Indian food. I need it for survival. It's one of my basic food groups! :) Have this with some hot chapatis and a few chilies, and some dal soup! You'll have sweet dreams that night.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 3  lbs chicken pieces
• 2  tablespoons  vegetable oil
• 1 1⁄2 teaspoons ground cumin
• 1  large onion, thinly sliced
• 1  tablespoon  minced garlic
• 2  teaspoons  minced ginger
• 1⁄4 teaspoon turmeric
• 1  bell pepper, seeded and cut into 1/4-inch strips
• 3  medium tomatoes, sliced into 1/2-inch wedges
• 1  cup  sliced fresh mushrooms
• 1⁄4-1⁄2 teaspoon cayenne pepper (optional)
• 1  tablespoon coriander powder
• 1 1⁄2 teaspoons salt
• 1  teaspoon garam masala

Directions

1. Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside.
2. Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes.
3. Remove chicken from pan and set aside.
4. Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes.
5. Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well.
6. Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes.
7. Remove from heat and sprinkle with garam masala.
8. Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad.
9. I also like to have fresh chilies and lemon wedges available as condiments also.