For the marinade
600 g chicken, thigh fillet
50 g strained yogurt
juice, of 1 lemon
1 teaspoon(s) turmeric
For the sauce
1 tablespoon(s) coriander, seeds
1/2 teaspoon(s) cumin, seeds
50 g ghee butter
3 clove of garlic
1 chili pepper
50 g soy sauce
1/4 teaspoon(s) fenugreek
To serve
coriander leaves
1 chili pepper, finely chopped
1 lime(s), in slices
50 g strained yogurt


1.Put the chicken into a bowl. Add the ingredients for the marinade, mix well, cover with plastic wrap, and refrigerate for 1 hour so that the chicken is well marinated.
2.At the same time, heat a frying pan over high heat.
3.Toast the coriander and cumin seeds for a few seconds.
4.Transfer to a mortar and pestle and grind the seeds until they are completely crushed. Transfer to a bowl.
5.Heat the butter ghee in the same frying pan over medium heat.
6.Remove the chicken from the refrigerator and sauté it for 1-2 minutes on each side.
7.Finely chop the garlic, the chili pepper, add them into the frying pan with the rest of the ingredients, and sauté them for 1 minute.
8.Deglaze the pan with the soy sauce, and mix until half of the quantity is evaporated.
9.Add the fenugreek, mix, and remove the frying pan from the heat.
10.Serve with coriander leaves, finely chopped chili, lime slices, and yogurt.

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