Name: Indian-Style Chettinad Chicken
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Chicken thighs, or more to taste - 1 pound; Ground turmeric - ½ teaspoon; Ground cumin - ½ teaspoon; Chile powder - ½ teaspoon; Salt to taste - ½ teaspoon; Vegetable oil - 3 tablespoons; Onion, chopped - ½; Dried red chile peppers, or more to taste - 2; Hulled, split pigeon peas (toor dal) - 1 teaspoon; Whole fenugreek seeds - ½ teaspoon; Water - ½ cup

Ingredients for - Indian-Style Chettinad Chicken

1. Chicken thighs, or more to taste 1 pound

2. Ground turmeric ½ teaspoon

3. Ground cumin ½ teaspoon

4. Chile powder ½ teaspoon

5. Salt to taste ½ teaspoon

6. Vegetable oil 3 tablespoons

7. Onion, chopped ½

8. Dried red chile peppers, or more to taste 2

9. Hulled, split pigeon peas (toor dal) 1 teaspoon

10. Whole fenugreek seeds ½ teaspoon

11. Water ½ cup

How to cook deliciously - Indian-Style Chettinad Chicken

1 . Stage

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.

2 . Stage

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.