Indian-Style "Chettinad" Chicken
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Ingredients40 m servings 286 cals
Original recipe yields 4 servings
- 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.
Per Serving: 286 calories; 21.7 g fat; 3.9 g carbohydrates; 18.3 g protein; 64 mg cholesterol; 96 mg sodium. Full nutrition