Chicken in Onion Tomato Gravy (Murg Masala)

This is a favorite here, I make this regularly... I never quite follow a
recipe though.. so spice up to your taste!

Will~

Chicken in Onion Tomato Gravy (Murg Masala)

Ingredients
8 pieces of chicken (breast and thighs)
Canola oil
6 cups sliced onions
2 TBSP finely chopped garlic
3 TBSP finely chopped fresh ginger
2 cinnamon sticks (3 inches)
4 black (or 8 green) cardamom pods
1 TBSP turmeric
1 tsp red pepper (I use Indian chili powder)
2 ½ cups pureed or finely chopped tomatoes (or 2 cup drained chopped canned
tomatoes)
1 TBSP Kosher salt (I put less)
2 cups boiling water (I use chicken broth)
1 TBSP roasted ground cumin seeds (roast and grind them myself, MUCH BETTER)
3-4 TBSP chopped fresh coriander leaves (or 2 TBSP dried)
Cooking spray

Directions
Spray a heavy bottomed pan with cooking spray and heat up over high heat.
Brown chicken pieces on all sides. Put aside the chicken.
Add oil in the pan (I put about, 2 TBSP or so), reduce heat to medium and
fry the onions until they turn light brown (20-25 minutes). Stir constantly
to prevent burning. Add garlic and ginger and cook another 5 minutes.
Add cinnamon and cardamom and fry until the spices are slightly puffed and
begin to brown. Add turmeric and red pepper and stir rapidly for 10-15
seconds.
Add tomatoes, chicken salt and water (broth). Stir to mix and simmer,
covered, at reduced heat until chicken is very tender and gravy is
thickened, about 40-45 minutes. Check frequently to make sure the sauce isn’t
burning.
Turn off the heat and let rest for at least 1 hour, preferably 2 before
serving. When ready to serve, re-heat thoroughly, fold in cumin and
coriander, check for salt and serve.