1.5 lb. Chicken, black and white, cut into 1-in pieces (or lamb or shrimps)
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 cinammon powder
1 teaspoon fenugreek
Salt to taste
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.