Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 284
- Carbohydrate: 4g
- Fat: 22g
- Fiber: 1g
- Protein: 18g
- Sugar: 1g
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