Indian-Style "Chettinad" Chicken

5.0
(1)

A spicy and flavorful Indian chicken dish that can be served with rice, dhal, or simply eaten on its own!

3
Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 pound chicken thighs, or more to taste

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground cumin

  • ½ teaspoon chile powder

  • salt to taste

  • 3 tablespoons vegetable oil

  • ½ onion, chopped

  • 2 dried red chile peppers, or more to taste

  • 1 teaspoon hulled, split pigeon peas (toor dal)

  • ½ teaspoon whole fenugreek seeds

  • ½ cup water

Directions

  1. 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.

  2. 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.

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