Made with all the same spices that go into a pickle, this delicious dish goes well with chapatis (Indian flatbread), parathas (fried Indian flatbread) or naans (flatbread made in a tandoor or oven).
Ingredients:
- 1 kg chicken (any pieces of your choice) skin removed
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsp aniseed/fennel seeds
- 1 tsp cumin seeds
- 1 tsp onion seeds
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 6 green chillies
- 2 large onions sliced thin
- 2 tsps garlic paste
- 1 tsp ginger paste
- 1 cup yogurt
- Juice of 1 lime/lemon
- Salt to taste
- 3 tbsps vegetable/canola/sunflower oil
Preparation:
- Mix the onion, fennel, cumin, mustard and fenugreek seeds, red chilli powder, turmeric powder and salt together in a bowl. Take out about 3 tsps in another small bowl and mix with the lime juice.
- Wash, pat dry and slit the green chillies and remove the seeds. Fill the chillies with the spice and lime juice mix and keep aside.
- In a pan heat the oil and add the remaining spice mix. Allow to splutter and then add the onions and fry till golden.
- Add the chicken and fry till sealed.
- Add the ginger and garlic pastes and fry for a minute.
- Whisk the yogurt to make it smooth and add it to the chicken. Stir well.
- Add salt to taste, stir well. Put the stuffed green chillies on top of the chicken and cover the dish.
- Cook till the chicken is done.
- Serve with hot Chapatis, Parathas or Naans (dfferent types of Indian flatbread).
