Achaari Chicken

• 1 lb boneless skinless chicken breast, cut into bite sized cubes
• 1 tablespoon vegetable oil
• 12 teaspoon nigella seeds (black sesame seeds)
• 12 teaspoon mustard seeds
• 12 teaspoon fennel seed
• 1 -2 dried red chili pepper (dried hot)
• 1 cup onion, -sliced thick
• 14 cup tomato puree
• 1 teaspoon kosher salt (to taste)
• 12 teaspoon chili powder
• 12 teaspoon turmeric
• fresh cilantro, for garnish

1. In a large skillet, heat oil over medium high heat; add mustard seeds, nigella seeds, fennel seeds, and dried peppers (leave whole) and saute a few minutes until fragrant.
2. Add onions and cook until they begin to soften, about 5 minutes; remove onions and set aside.
3. Add chicken and brown on all sides; lower heat, add tomato puree and cook until cooked through, about 3 minutes.
4. Return onions, season with salt, chili powder, and turmeric; simmer 5 minutes.
5. Garnish with cilantro.

chicken breast, vegetable oil, nigella seeds, mustard seeds, fennel seed, red chili pepper, onion, tomato puree, kosher salt, chili powder, turmeric, fresh cilantro

Taken from www.food.com/recipe/achaari-chicken-437642 (may not work)