“The name comes for the spices used in this recipe - its the same spices used to make Indian pickles. I got this recipe from a work collegue after she brought it in for a work lunch.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the onion, fennel, cumin, mustard and fenugreek seeds, red chilli powder, turmeric powder and salt together in a bowl. Take out about 3 tsp in another small bowl and mix with the lime juice.
  2. Wash, pat dry and slit the green chillies and remove the seeds. Fill the chillies with the spice and lime juice mix and keep aside.
  3. In a pan heat the oil and add the remaining spice mix. Allow to splutter and then add the onions and fry till golden. Add the chicken and fry till sealed. Add the ginger and garlic pastes and fry for a minute.
  4. Whisk the yogurt to make it smooth and add it to the chicken. Stir well.
  5. Add salt to taste, stir well. Put the stuffed green chillies on top of the chicken and cover the dish.
  6. Cook till the chicken is done.

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