Name: Indian-Style "Chettinad" Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound chicken thighs, or more to taste; 0.5 teaspoon ground turmeric; 0.5 teaspoon ground cumin; 0.5 teaspoon chile powder; salt to taste; 3 tablespoons vegetable oil; 0.5 onion, chopped; 2 dried red chile peppers, or more to taste; 1 teaspoon hulled, split pigeon peas (toor dal); 0.5 teaspoon whole fenugreek seeds; 0.5 cup water

Ingredients

Instructions

Step 1

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.
Step 2

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.

Enjoy your meal!