Ingredients
- A pound of succulent chicken thighs, or adjust to suit your preference
- A dash of vibrant ground turmeric
- A pinch of aromatic ground cumin
- A hint of fiery chile powder
- Salt to your liking
- Three tablespoons of versatile vegetable oil
- Half a chopped onion for added flavor
- Two dried red chile peppers, or more for extra heat
- A teaspoon of hulled, split pigeon peas (toor dal) for texture
- A sprinkle of whole fenugreek seeds to elevate the dish
- Half a cup of water for the perfect consistency
Step 1
Mix chicken thighs with a blend of turmeric, cumin, chile powder, and salt in a spacious bowl until every piece is well coated. Enclose the bowl with plastic wrap and allow the flavors to meld in the fridge for around 15 minutes.
Step 2
In a generous skillet, warm oil over medium heat. Toss in diced onion, fiery chile peppers, split pigeon peas, and fragrant fenugreek seeds. Stir and cook until the aroma fills the air, which usually takes about 3 minutes. Introduce the marinated chicken, searing it until each side turns a delectable brown, approximately 5 minutes per side. Lower the heat and pour in water, then deglaze the skillet by scraping off the flavorful browned bits. Let everything simmer together for roughly 7 minutes to let the flavors harmonize beautifully.
Extra Tips & Suggestions
- 1. Let's start with organizing your pantry - designate a section for Indian spices like turmeric, cumin, and coriander, so they're easily accessible when you're ready to cook up some Chettinad Chicken magic.
- 2. Utilize mason jars or air-tight containers to store pre-measured spice blends for a quick and convenient cooking experience. This way, you can simply grab and sprinkle in those bold Chettinad flavors without any hassle.
Reviews
David
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Stella
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