How to Make Amaranth Leaves Recipes North Indian Style

Indian-Style "Chettinad" Chicken

6) simmer until the water has been absorbed (about 20 minutes) remove from heat and use in recipe.

Recipe Summary Indian-Style "Chettinad" Chicken

A spicy and flavorful Indian chicken dish that can be served with rice, dhal, or simply eaten on its own!

Ingredients | Amaranth Leaves Recipes North Indian Style

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

Directions

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.

Info | Amaranth Leaves Recipes North Indian Style

prep: 5 mins cook: 20 mins additional: 15 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Indian-Style "Chettinad" Chicken

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