Description Edit

Ingredients Edit

Directions Edit

  1. salt and pepper Chicken pieces. In a non-stick pan heat one

tablespoon of mustard oil, brown Chicken till ¾ way cooked, and set aside. Drain the oil, and heat clarified butter, splitter fenugreek till dark. Add onions and sautee till light brown. Add turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 minutes in low heat. Add zucchini and red bell pepper to the Onion mixture.

  1. Stir-fry till wilting occurs. Transfer browned Chicken, mix well

for 2 minutes. Add yogurt and chicken broth to the Chicken mixture. Increase the heat to high and thicken the sauce, about 10 minutes. Garnish with chopped cilantro.

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