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Ingredients
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1 pound chicken thighs, or more to taste
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½ teaspoon ground turmeric
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½ teaspoon ground cumin
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½ teaspoon chile powder
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salt to taste
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3 tablespoons vegetable oil
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½ onion, chopped
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2 dried red chile peppers, or more to taste
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1 teaspoon hulled, split pigeon peas (toor dal)
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½ teaspoon whole fenugreek seeds
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½ cup water
Directions
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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.
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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.
Nutrition Facts (per serving)
284 | Calories |
22g | Fat |
4g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 284 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 5g | 24% |
Cholesterol 64mg | 21% |
Sodium 96mg | 4% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 18g | 37% |
Vitamin C 3mg | 3% |
Calcium 20mg | 2% |
Iron 2mg | 9% |
Potassium 198mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.