- 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
- 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.
08/27/2019
recipepes.com
ndian-style "chettinad" chicken, recipe
PT15M
PT1H
5
455 calories
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