Ingredients: |
Ingredients: 2 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 small red onion, finely chopped
4 large cloves garlic, finely chopped
3 lengthwise slices fresh ginger
(each 2 1/2 inches long, 1 inch wide and 1/8 inch thick), finely chopped
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium-size tomato, cored and finely chopped
2 tablespoons dried fenugreek leaves, soaked in a bowl of water and skimmed off before use
2 tablespoons finely chopped fresh cilantro leaves and tender stems
1 1/2 teaspoons coarse kosher or sea salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/2 teaspoon Punjabi garam masala
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Directions: |
Directions:1. Preheat a wok or a well seasoned cast iron skillet over medium high heat. Drizzle the oil down is sides-it will heat on contact and also season the wok all around. Sprinkle in the cumin and fennel seeds, which will sizzle and turn reddish brown on contact, 5 - 10 seconds.
2. Add the onion, garlic and ginger and stir fry until the vegetables turn light brown, about 2 minutes.
3. Add the chicken pieces and allow them to sear and turn light brown, about 5 minutes.
4. Add the tomato, fenugreek leaves, cilantro, salt, cayenne and turmeric. Cook, uncovered, stirring occasionally, until the tomato has softened, about 2 minutes. Then pour in 1/4 cup water and stir once or twice. Reduce the heat and simmer stirring occasionally, until the chicken is fork tender and no longer pink. About 5 to 7 minutes.
5. Stir in the garam masala, and serve. |
This recipe for Kadhai tamatar Murghi (Wok-Seared Chicken Breasts) is from