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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes. | 2. Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1	pound		1993.2	3.5787	43.3974	200.3619
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
chile powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
salt	to taste			-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	1/2		chopped	32.0	7.472	0.88	0.08
red chile pepper	2			2.5	0.5506	0.1169	0.0275
	1	teaspoon	hulled	-	-	-	-
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.