Chicken Chettinad

Ingredients

1. One pound chicken thighs, or more to taste
2. Half teaspoon ground turmeric
3. Half teaspoon ground cumin
4. Half teaspoon chilly powder
5. Salt to taste
6. Three tablespoons vegetable oil
7. Half onion, chopped
8. Two dried red chilly peppers, or more to taste
9. One teaspoon hulled, split pigeon peas (toor dal)
10. Half teaspoon whole fenugreek seeds
11. Half cup water

1. First Step
   • 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. Second Step
   • 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.