1. 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. 2. Add onions and cook until they begin to soften, about 5 minutes; remove onions and set aside. 3. Add chicken and brown on all sides; lower heat, add tomato puree and cook until cooked through, about 3 minutes. 4. Return onions, season with salt, chili powder, and turmeric; simmer 5 minutes. 5. Garnish with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
