Ingredients:
1 pound chicken thighs, or more to taste
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon chile powder
salt to taste
3 tablespoons vegetable oil
1/2 onion, chopped
2 dried red chile peppers, or more to taste
1 teaspoon hulled, split pigeon peas (toor dal)
1/2 teaspoon whole fenugreek seeds
1/2 cup water
Directions:
Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.
Indian-Style “Chettinad” Chicken
Rating: 0/5
Preparation Time: 5 m
Cooking Time: 20 m
Total Time: 40 m
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