01
Step 1
Heat some oil in a pan, then add chopped onions, garlic, and ginger. Cook everything until it turns a nice golden brown. Once done, set it aside and blend it into a smooth paste.
01 / WHAT YOU NEED
Ingredients
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 nicely browned. 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 it cook for a few minutes until everything is well combined.
04
Step 4
Put the chicken back in the pan, cover it, and let it cook on low heat for about 5 to 7 minutes. Then give it another quick covered cook for 2 to 3 minutes.
05
Step 5
Finally, sprinkle in some dried fenugreek leaves, give it a good stir, and serve it up hot.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use high heat to cook the chicken quickly and keep it juicy.
- Cut vegetables into uniform pieces to ensure even cooking.
- Add sauce gradually to control the flavor and avoid overpowering the dish.
Why you’ll love it
This dish is packed with vibrant flavors and colorful vegetables. It comes together quickly, making it perfect for busy weeknights. The combination of tender chicken and a savory sauce always satisfies the whole family.
Serving ideas
Serve over steamed rice or noodles to soak up the delicious sauce. A side of fresh green salad or steamed broccoli pairs well for a balanced meal. Garnish with chopped green onions or sesame seeds for extra texture.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to maintain the chicken’s tenderness. Avoid freezing to keep the vegetables crisp and fresh.
