Serves: 4
Total Calories: 1,198

2 tablespoons Hyderabadi Ginger-Garlic Paste
3 tablespoons peanut oil
1 large onion, cut in half lengthwise and thinly sliced
2 1/2 to 3 pounds chicken (1 whole), skinned and thinly sliced serving pieces (discard the back and wings)
1 to 3 fresh green chili pepper, such as serrano, coarsely chopped
1 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
2 cups packed fresh washed fenugreek leaves, minced by hand or food processor
1 tablespoon finely chopped fresh cilantro, including soft stems

1. Prepare the ginger-garlic paste. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until browned, about 10 minutes.

2. Mix in the ginger-garlic paste, then add the chicken, green chili peppers, salt, cayenne pepper, black pepper, and turmeric and cook, stirring as needed, over high heat the first 3 to 5 minutes and then over medium-low heat until the chicken is browned but still firm, about 15 minutes.

3. Add the fenugreek leaves and continue to cook until the chicken is very tender and all the oil separates to the sides, about 20 minutes. With a slotted spoon, transfer to a serving dish, garnish with chopped cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,198
Calories from Fat: 158

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