“This is an Americanized version of a popular Indian dish. It is traditionally made with whole chicken parts and served with na'an and/or basmati rice.”
READY IN:
30mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat oil over medium high heat; add mustard seeds, nigella seeds, fennel seeds, and dried peppers (leave whole) and saute a few minutes until fragrant.
  2. Add onions and cook until they begin to soften, about 5 minutes; remove onions and set aside.
  3. Add chicken and brown on all sides; lower heat, add tomato puree and cook until cooked through, about 3 minutes.
  4. Return onions, season with salt, chili powder, and turmeric; simmer 5 minutes.
  5. Garnish with cilantro.

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