Spicy Indian Chicken with Green Masala

Ingredients

• 1 tablespoon cumin seeds 
• 2 cups cilantro leaves fresh chopped
• 1 tablespoon ginger garlic paste 
• 7  to 2 chilies slit fresh diced green
• 1.5 teaspoons turmeric dried
• 1 teaspoon juice of lime 
• 1 small onion thinly sliced
• 1 tablespoon yogurt plain
• 1 teaspoon salt 
• 8  chicken thighs skinless
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• blender
• ziploc bags

Directions

1. Place chili peppers, cumin seed, ginger-garlic paste, salt, turmeric, lime juice, and cilantro into a blender. Puree until the cilantro is very finely chopped, then add yogurt, and puree until smooth.
2. Pour over the chicken drumsticks in a resealable plastic bag, and mix to coat. Marinate in the refrigerator at least 2 hours.
3. To cook, heat vegetable oil in a large skillet over medium heat. Stir in onion, and cook until the onion softens and turns translucent, about 5 minutes.
4. Add the chicken and marinade, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the drumsticks are tender, 30 to 40 minutes.