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Ingredients
•1.5 lb. Chicken, black and white, cut into 1-in pieces (can also be substituted with lamb)
•5 garlic gloves, minced
•1 in. ginger, minced
•3 fresh red chilies, minced
•1 tablespoon cumin powder
•1 teaspoon turmeric
•1 tablespoon mustard oil
•1 cup green onions, cut in 1 in. length
•4 tablespoons mustard oil
•1 teaspoon ground black pepper
•1/4 teaspoon cinnamon powder
•5 cloves
•1 teaspoon fenugreek Salt to taste
Instructions
In a large bowl combine chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper. Toss well to coat thoroughly. In a non-stick pan heat 4 tablespoons of mustard oil. Splitter fenugreek till it turns dark. Add cloves and fry for 15 sec. Transfer the coated chicken to the pan, stir well to brown.
Add garlic, ginger, and red chilies. Stir-fry chicken in medium heat until cooked through. May need water to moisten, if it starts to burn. Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper. Serve with stir-fried vegetables and rice, or roti.
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