Servings: 4

1 whole chicken. Or 4 each of thighs and drumsticks. 1 whole chicken. Or 4 each of thighs and drumsticks.
1 can (400 gr/14 oz) tomatoes 1 can (400 gr/14 oz) tomatoes
5 cups chopped onions 5 cups chopped onions
1 tbs garam masala 1 tbs garam masala
1/2 tbs cumin ½ tbs cumin
1/2 tbs koriander ½ tbs koriander
1 tsp salt 1 tsp salt
chili, optional chili, optional
oil oil
 
Serve with rice Serve with rice

Fry onions in oil until very soft, 15 minutes. They really do need to be quite soft.
Prepare chicken while onions cook: Remove all skin. Cut into bite-size pieces except thighs, drumsticks and wings, which remain on the bone.
Add chicken, tomatoes, spices, salt to the oil.
Simmer covered for about 45 minutes until chicken is done and sauce is thick. When it's done, I sometimes use a spoon to smush some of the onions into the sauce. Maybe this would happen on its own if I made it properly?
Serve with rice.

Can be made earlier and re-heated, perhaps with a bit of water.  Can be made earlier and re-heated, perhaps with a bit of water.