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Ingredients Jump to Instructions ↓

  1. 1 (1 1/2 inch) piece fresh ginger root, chopped

  2. 1 tablespoon minced garlic

  3. 2 tablespoons ground turmeric

  4. 3 tablespoons chili powder

  5. 1/2 cup ground coriander

  6. 1/2 cup corn oil

  7. 1/2 teaspoon fenugreek seeds

  8. 1 (32 ounce) container plain yogurt

  9. 2 1/2 cups chopped fresh cilantro

  10. 2 tablespoons chopped green chiles

  11. 1 tablespoon salt

  12. 3 pounds skinless, boneless chicken breast halves - cut into cubes

Instructions Jump to Ingredients ↑

  1. Place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste. Heat the oil in a large skillet over medium heat. Cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook until the oil separates from the mixture, about 20 minutes. Mix in the yogurt, cilantro, chilies, and salt; cook until thick, 5 to 6 minutes. Add the chicken; cook for 10 minutes.

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