Ingredients
Units
Scale
- 3 Tablespoons vegetable or peanut oil
- 2 pounds skinless boneless chicken breast, cut into 1/2″ cubes
- 2 Large Onions, Peeled. Sliced about 1/2” wide
- 3 Roma Tomatoes, quartered and then halved
- 6 Black Peppercorns, ground to a powder
- 2 Black Cardamom pods, cracked open
- 2 Cardamom pods, seeds removed and ground to a powder
- 1 Cinnamon stick 1″ long broken in two pieces
- 1 teaspoon Cayenne powder
- 1 1/2 teaspoons Garam Masala
- 1 teaspoon minced fresh Garlic
- 1 teaspoon minced fresh Ginger, peeled
- 1/2 teaspoon or to taste fine grain Sea Salt
- 2 Tablespoon plain full-fat Yogurt
- 2 Tablespoons chopped Cilantro
- 1 tablespoon dried Methi (Fenugreek) leaves, crumbled
- 2 Bay Leaves
- 2 Serrano peppers, white pith and seeds removed to reduce heat, finely chopped
- Juice from 1/2 lime
Instructions
- Heat oil in a large sauce pan or wok over very high heat. Fry Chicken until all pieces turn white to very light brown, about 5 minutes. The purpose is to seal the chicken. Remove chicken with slotted spoon and set aside.
- Add onions, cook on low heat for about 10 minutes until onions start to turn brown
- Add the Tomatoes, Peppercorns, Cardamoms, Cinnamon stick, Cayenne, Garam Masala, Garlic, Ginger, Methi and salt. Stir-fry 5 minutes
- Add Chicken, Bay leaves and Yogurt. Stir. Cover. Simmer for 10 minutes on low heat.
- Add Cilantro, Serrano and lime juice. Stir-fry about 5 minutes. Turn off heat, and garnish with Cilantro.
- Prep Time: 0 hours
- Cook Time: 0 hours
