01
Step 1
Heat some oil in a pan, then add chopped onions, garlic, and ginger. Cook them until they turn nice and golden. Once that's done, set it aside and blend it into a smooth paste.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Using the same oil, toss in the whole spices and let them sizzle for about a minute. Then add the chicken pieces and cook until they’re golden brown. Take the chicken out and set it aside.
03
Step 3
Add the onion paste back to the pan and cook it for a minute or two. Stir in salt, turmeric, chili powder, cumin, coriander, chili flakes, and tomato paste. Let everything cook together for a few minutes until fragrant.
04
Step 4
Return the chicken to the pan, cover it, and let it simmer on low heat for 5 to 7 minutes. Then keep it covered for another 2 to 3 minutes to finish cooking.
05
Step 5
Sprinkle in the dried fenugreek leaves, give it a good stir, and it’s ready to serve hot.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Cut vegetables evenly to ensure they cook at the same rate.
- Use high heat for stir-frying to keep the chicken juicy and the veggies crisp.
- Marinate the chicken briefly to enhance its flavor and tenderness.
Why you’ll love it
This dish is quick to make and full of vibrant flavors. It combines tender chicken with crisp vegetables, making it both healthy and satisfying. The balance of savory and fresh ingredients keeps every bite exciting.
Serving ideas
Serve this stir-fry over steamed rice or noodles for a complete meal. Adding a sprinkle of toasted sesame seeds or chopped green onions on top can add extra texture and freshness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep the chicken tender and vegetables crisp. Avoid freezing as it may affect the texture.
