Chicken Chettinad: An Indian Delight

Ingredients 0/11

Step 1

Tos the chicken thighs with turmeric, cumin, chili powder, and a good pinch of salt in a big bowl. Mix everything well so the chicken is nicely coated, then cover it with plastic wrap and pop it in the fridge to marinate for about 15 minutes.

Step 2

Once the chicken has had time to soak up the spices, heat some oil in a large skillet over medium heat. Add the chopped onion, chili peppers, split pigeon peas, and fenugreek seeds. Stir everything together and cook until it smells amazing, about 3 minutes.

Step 3

Now, add the marinated chicken to the skillet. Let it cook until it’s nicely browned on one side, which should take around 5 minutes, then flip and brown the other side.

Step 4

After the chicken is browned, turn the heat down a bit and pour in some water. Use a spoon to scrape up any tasty browned bits stuck to the bottom of the pan. Let everything simmer gently for about 7 minutes so the flavors can really come together.