- 1 (1 1/2 inch) piece fresh ginger root, chopped
- 1 tablespoon minced garlic
- 2 tablespoons ground turmeric
- 3 tablespoons chili powder
- 1/2 cup ground coriander
- 1/2 cup corn oil
- 1/2 teaspoon fenugreek seeds
- 1 (32 ounce) container plain yogurt
- 2 1/2 cups chopped fresh cilantro
- 2 tablespoons chopped green chiles
- 1 tablespoon salt
- 3 pounds skinless, boneless chicken breast halves – cut into cubes
- Place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste.
- Heat the oil in a large skillet over medium heat. Cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook until the oil separates from the mixture, about 20 minutes. Mix in the yogurt, cilantro, chilies, and salt; cook until thick, 5 to 6 minutes. Add the chicken; cook for 10 minutes.