This Northern Indian dish is prepared with many of the whole spices traditionally used to make a pickles. Mustard oil it Is often used in this spicy curry to give it a headier flavor, but milder tasting vegetable oil is used here.
¼ cup vegetable oil
4 dried red chilie’s
½ teaspoon Brown mustard seeds
2 onions, chopped
½ teaspoon fenugreek seeds
2 inch piece Ginger root, peeled and grated
½ teaspoon cumin seeds
6 garlic cloves, finely chopped
½ teaspoon nigella seeds
18 ounces boneless, skinless chicken breast, chop into bite-size pieces
½ teaspoon fennel seeds
Heaped one cup plain yogurt, whisked
½ teaspoon turmeric
1 teaspoon freshly squeezed lemon juice
Heat the oil in a saucepan look at tight fitting lid over medium high heat. Add the Chilie’s and the mustard, venue Greek, cumin, nigella, and fennel seeds and fry, stirring constantly, 30 seconds, or until the seeds splatter. Do not burn
Include the onions and fry, stirring, 6 to 8 minutes until they are golden Brown. Stir in the ginger, turmeric come and garlic. Add the chicken pieces and continue frying 8 to 10 minutes longer until the chicken colors on the outside. Bring ¼ cup water to a boil while the chicken cooks.
Stir in the yogurt, followed by the boiling water. Cover the pan, reduce the heat to low, and simmer, or until the chicken is cooked through. Check by cutting a piece of chicken in half the juices should run clear. Sprinkle the lemon juice over and simmer 2 minutes longer.
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