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SUBMITTED BY: Nancy Josland Dalsin

Kadhai tamatar Murghi (Wok-Seared Chicken Breasts) 

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 seasalt

1/2 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

1/2 teaspoon Punjabi garam masala (see earlier post) 

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.

 

 

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