Timatar Murgh (Chicken with Tomato) with brown rice

2 TBSP. vegtable oil
1 tsp cumin seeds
1" stick cinnamon
2 bay leaves
1/4 teaspoon whole peppercorns
5 whole cardamon pods
2 large onions peeled and chopped fine
6 cloves garlic chopped fine
1" piece fresh ginger chopped fine
1 16 oz can chopped tomatoes drained
3 lb skinless boneless chicken thighs (12)
salt and cayenne to taste
1/2 teaspoon garam masala
prepared brown rice

Garam masala can be found at the supermarket but it is best made with fresh spices. There are many versions of garam masala, so feel free to modify to taste.

1 large black cardamom whole,
1 tablespoon whole green cardomon,
1 tsp. black cumin
2 inch stick cinnamon
1 tsp. whole clove
1 tsp. black peppercorn
1/4 of an average size nurmeg or 1/2 tsp. powdered.

Place all ingredients in a grinder (you can use a coffee grinder) and grind until finely ground.

Makes 4 TBSP. store in an airtight container.

Heat oil in large pan over medium high heat. Add cumin seeds, cimmamon, cardamoms, bay leaves, and peppercorns. Stir until sizzling. Add the onions, garlic and ginger. Stir and cook until onion has brown specks. Add the tomatoes, chicken, salt and cayenne. Stir to mix and bring to a boil. Cover and turn heat to low and simmer for about 30 minutes until chicken is tender. Remove cover, turn up the heat to medium, add garam masala and cook, gently stirring about 5 minutes to reduce liquid.
Serve over brown rice.

Serving Size: 1.5 chicken thighs per serving