Prep 10 mins
Cook 20 mins
This is an Americanized version of a popular Indian dish. It is traditionally made with whole chicken parts and served with na'an and/or basmati rice.
- 1 lb boneless skinless chicken breast, cut into bite sized cubes
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon nigella seeds (black sesame seeds)
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon fennel seed
- 1 -2 dried red chili pepper (dried hot)
- 1 cup onion, -sliced thick
- 1⁄4 cup tomato puree
- 1 teaspoon kosher salt (to taste)
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon turmeric
- fresh cilantro, for garnish
- In a large skillet, heat oil over medium high heat; add mustard seeds, nigella seeds, fennel seeds, and dried peppers (leave whole) and saute a few minutes until fragrant.
- Add onions and cook until they begin to soften, about 5 minutes; remove onions and set aside.
- Add chicken and brown on all sides; lower heat, add tomato puree and cook until cooked through, about 3 minutes.
- Return onions, season with salt, chili powder, and turmeric; simmer 5 minutes.
- Garnish with cilantro.
This dish is quite different from the usual Indian food that I make, and it was a nice surprise. Although it's Americanized, it's not bland or boring at all. I really loved the whole spices in this dish, and the fact that it's not too saucy. The whole spices add an earthy, almost umami taste to the tomato sauce. While it's quite good served right away, I though the leftovers were MUCH tastier the next day. All those exotic flavors really marinate with each other in the fridge, it seems. A great make-ahead recipe!