a hot and savory Indian chicken meal that goes well with rice, dhal, or just by itself!
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound chicken thighs, or more to taste
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon chile powder
- salt to taste
- 3 tablespoons vegetable oil
- ½ onion, chopped
- 2 dried red chile peppers, or more to taste
- 1 teaspoon hulled, split pigeon peas (toor dal)
- ½ teaspoon whole fenugreek seeds
- ½ cup water
Instructions
- 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.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 96 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |