1.5 lb. Chicken, black and
white, cut into 1-in pieces (can also be substituted
5 garlic gloves, minced
1 in. ginger, minced
3 fresh red chilies, minced
1 tablespoon cumin powder
1 teaspoon turmeric
1 tablespoon musturd oil
1 cup green onions, cut in 1 in. length
4 tablespoons musturd oil
1 teaspoon ground black pepper
1/4 teaspoon cinammon powder
1 teaspoon fenugreek
Salt to taste
chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili
powder, salt and pepper.
4 tablespoons of musturd oil in a non-stick pan. Put fenugreek
and wait till it turns dark.
cloves and fry for few seconds. Transfer the the chicken to
the pan, stir well to brown.
garlic,ginger, and red chilies.
chicken in medium heat until cooked through. I might need some
water to moisten, if it starts to burn.
green onions and cinnamon, stir for 2 min. Adjust seasoning
with salt and pepper.
with stir-fried vegetables and rice, or roti.
Chicken is a famous throughout
South Asia. It traces its origin
from Punjab, India.
Also spelled as Tandoori Chicken
or Tanduri Chicken