This vodka martini has a summery flavor to it.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons ghee (clarified butter)
- 1 red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 (4 inch) piece fresh ginger, finely chopped
- 1 ½ pounds skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 teaspoon ground fennel seed
- 1 ¼ teaspoons lal mirchi (ground Indian red chile pepper)
- 1 ¼ teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground ginger
- 14 teaspoons ground fenugreek
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- 6 tablespoons water, divided
- 5 fresh red jwala chiles, finely chopped (use gloves)
- 7 habanero chiles, finely chopped (use gloves)
- 4 roma (plum) tomatoes, finely chopped
Instructions
- Heat ghee in a large heavy skillet over medium heat and cook and stir red onion in the hot butter until starting to brown, about 8 minutes; stir in garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 more minute. Stir in chicken pieces and cook and stir until lightly golden brown, about 10 more minutes.
- Mix ground fennel, lal mirchi, cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, cloves, and black pepper in a bowl with 1 to 2 tablespoons water or as needed to make a paste; stir into the chicken and fry spice paste for 2 minutes. Pour in remaining 1/4 cup water and fry the spices and chicken until the water has almost evaporated, 7 to 8 minutes, stirring constantly to prevent spices from burning.
- Mix in jwala chiles, habanero chiles, and tomatoes; cook, stirring often, until tomatoes are softened and start to break apart, about 10 minutes. If chicken is still slightly pink inside, stir in more water, a tablespoon at a time, and cook until water has evaporated and chicken is cooked through.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 5 g |
| Sodium | 60 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is great due to all the spices it has in! I did not have ghee, so I used butter, and the jalapeños were changed to the ones I had at home. Very interesting and spicy recipe!