1. Place the oil, fenugreek seeds, and asafetida in a nonstick skillet over medium heat and cook for 10 seconds. 2. Add the garlic, ginger, and green chili, and cook for 2 minutes, stirring occasionally. 3. Increase the heat to medium-high. 4. Add the onion, and saute for 4 minutes until caramelized. 5. Add the whole cumin seeds, ground cumin, coriander, turmeric, cardamom, paprika, and salt, and cook for 10 seconds. 6. Add the chicken and cook until almost done, about 8 minutes. 7. Stir in the yogurt and cook until chicken is fully done, another 2 minutes. 8. Add papaya or mango chunks, and remove from heat. 9. Serve over rice or with naan. ---------------------------------------------------------------------------
Nutrition
Ingredients
