Spicy Indian Chicken with Green Masala

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. Pour over the chicken drumsticks in a resealable plastic bag and mix to coat. Marinate in the refrigerator at least 2 hours.

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. 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.