Tawa Chicken Fry

Ingredients

• 2½ pounds chicken tenders, cut into ½-inch cubes
• 1 teaspoon garlic-ginger paste (available at Indian specialty shops) or 2 finely chopped garlic cloves and a grated ½-inch piece of peeled ginger
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon dry fenugreek leaves or ½ teaspoon fenugreek seeds (available at Indian specialty shops)
• ¼ teaspoon ground turmeric powder
• ¼ teaspoon chile powder
• 2 tablespoons vegetable oil
• 1 medium yellow onion, thickly sliced
• 1 small red bell pepper, thickly sliced
• Salt, to taste
• 2 tablespoons finely chopped cilantro
• 1 lime, halved

Directions

1. Marinate the chicken cubes in the garlic-ginger paste for 1 hour.
2. Meanwhile, in a small skillet, toast the coriander, cumin and fenugreek seeds (if using) over medium heat until fragrant and slightly darker in color, about 4 minutes. Remove from the heat and let cool. Using a mortar and pestle or a spice grinder, grind together the coriander, cumin and fenugreek seeds or leaves until finely ground. Mix in the turmeric and chile powder and set aside.
3. In a large skilled, heat the vegetable oil until shimmering. Add the onion and bell pepper and sauté for 2 minutes, Add the chicken and sauté for 2 minutes longer. Stir in the spice mixture and season with salt. Continue cooking the chicken, stirring occasionally, until it's browned and cooked through, about 7 to 10 minutes. Remove the pan from the heat, stir in the cilantro and squeeze in the lime juice. Serve immediately.