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Wok-Cooked Chicken in Tomato & Fenugreek Sauce

Yields1 Serving

Source: Best Ever Indian
Region: Indian
Rating: 9/10

 1 lb skinless, boneless chicken thighs, cut into 1-inch cubes
 juice of 1 lime
 1 tsp salt, or to taste
 4 tbsp sunflower oil or olive oil
 1 large onion, finely chopped
 2 tsp ginger paste
 2 tsp garlic paste
 ½ tsp ground turmeric
 ½ tsp chili powder
 1 tbsp ground coriander
 15 oz canned chopped tomatoes
 ½ cup warm water
 1 tbsp dried fenugreek leaves
 ½ tsp garam masala
 2 tbsp chopped fresh cilantro leaves
 2 fresh green chiles
1

Place the chicken in a nonmetallic bowl and rub in the lime juice and salt. Cover and set aside for 30 minutes.

2

Heat the oil in a wok or heavy skillet over medium-high heat. Add the onion and stir-fry for 7-8 minutes, until it begins to color.

3

Add the ginger and garlic pastes and continue to stir-fry for about a minute. Add the turmeric, chili powder, and ground coriander, then reduce the heat slightly and cook the spices for 25-30 seconds. Add half the tomatoes, stir-fry for 3-4 minutes, and add the remaining tomatoes. Continue to cook, stirring, until the tomato juice has evaporated and the oil separates from the spice paste and floats on the surface.

4

Add the chicken and increase the heat to high. Sitr-fry for 4-5 minutes, then add the warm water, reduce the heat to medium-low, and cook for 8-10 minutes, or until the sauce has thickened and the chicken is tender.

5

Add the fenugreek leaves, garam masala, half the cilantro leaves, and the chiles. Cook for 1-2 menutes, remove from the heat, and transfer to a serving plate. Garnish with the remaining cilantro and serve with Indian bread.