Indian-Style "Chettinad" Chicken

The spicy flavors of this dish are sure to please any fans of Indian food.

Chicken thighs are a relatively cheap and easy-to-find ingredient, making this recipe accessible for most cooks.

The heat level of this dish may be too high for some palates.

This dish requires a bit of planning and preparation time.

Chicken is a good source of protein, vitamins, and minerals, while spices like turmeric and cumin have antioxidant and anti-inflammatory properties.

	1 pound chicken thighs , or more to taste
	1/2 teaspoon ground turmeric
	1/2 teaspoon ground cumin
	1/2 teaspoon chile powder
	salt to taste
	3 tablespoons vegetable oil
	1/2 onion , chopped
	2 dried red chile peppers , or more to taste
	1 teaspoon hulled , split pigeon peas ( toor dal )
	1/2 teaspoon whole fenugreek seeds
	1/2 cup water

1.	Mix chicken with turmeric, cumin, chile powder, and salt in a bowl until coated.
2.	Heat vegetable oil in a large skillet over medium-high heat.
3.	Cook the chicken in the hot oil until browned, about 5 minutes per side.
4.	Remove chicken from the skillet and set aside.
5.	Cook onion and red chile peppers in the same skillet until onion is tender, about 5 minutes.
6.	Mix pigeon peas and fenugreek seeds into the skillet; cook until fragrant, about 1 minute.
7.	Stir water into the skillet, scraping any browned bits from the bottom with a wooden spoon.
8.	Return chicken to the skillet, reduce heat to medium-low, cover, and simmer until chicken is cooked through and sauce has thickened, about 30 minutes.

Indian-Style “Chettinad” Chicken