1 (2 1/2 to 3 lb.) chicken, cut into pieces
3 tbsp. vegetable oil
2 lg. onions, chopped
1 clove garlic, minced
1 tsp. salt
1/2 tsp. turmeric
1/2 tsp. ground cumin seed
1/4 tsp. pepper
1/4 tsp. ground ginger
1/4 tsp. paprika
1/8 tsp. cinnamon
1 c. chopped tomatoes (fresh or canned with juice)
Hot cooked rice (optional)
Parsley, cooked

Remove skin from chicken. Wash and pat dry; set aside. In skillet, heat oil over medium heat. Add onion, garlic; cook until soft. Add next 7 ingredients. Cook, stirring 1 minute. Add chicken; cook over medium heat about 5 minutes on each side. Add tomatoes; bring to a boil. Reduce heat to low, cover; simmer, basting occasionally about 30 minutes until chicken is tender. Serve over rice. Garnish with parsley.

Preparation: 45 minutes; total time, 1 hour and 15 minutes.

("Authentic Indian spices work best.") Something different, this is it. I have cooked it many times.