Ingredients:
For the Marinade:
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
For the Masala:
- 2 tablespoons vegetable oil
- 1 teaspoon fennel seeds
- 2-3 dried red chili peppers
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tomato, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- Chopped fresh cilantro for garnish
Instructions:
- In a large bowl, whisk together the Greek yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- Add the chicken to the bowl and stir until well coated. Cover and marinate in the refrigerator for at least 2 hours, or up to 24 hours.
- In a large skillet or wok, heat the vegetable oil over medium heat.
- Add the fennel seeds, dried red chili peppers, black peppercorns, and cumin seeds to the skillet and cook for 1-2 minutes, or until fragrant.
- Add the chopped onion to the skillet and cook until soft and translucent, about 5-7 minutes.
- Add the ginger paste and garlic paste to the skillet and cook for another 1-2 minutes, or until fragrant.
- Add the chopped tomato to the skillet and cook until it has broken down and become soft, about 5-7 minutes.
- Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt to the skillet and stir to combine.
- Add the marinated chicken to the skillet and cook until it is browned and cooked through, about 10-12 minutes.
- Garnish with chopped cilantro and serve hot with steamed rice or naan bread.
Enjoy your delicious and spicy Chicken Chettinad!