Back to 4 servings Chicken 1 pound boneless skinless chicken thigh, cut into 1-inch pieces 2 tablespoons mustard oil, plus 2 more for the tempering 0.5 teaspoon turmeric powder 1 teaspoon salt, plus more to taste Paste 2 medium tomatoes, roasted or boiled and peeled 5 pieces dried red chilies, soaked 5 cloves garlic, for the paste 0.5 teaspoon Sichuan pepper, timmur 1 inch ginger, cut into thin strips, plus 1 teaspoon minced for paste Aromatics 2 pieces green chilies, thinly sliced, for heat 6 cloves garlic, thinly sliced 1 medium onion, thinly sliced 0.5 cup green garlic stalks, roughly chopped; scallions can substitute 0.333 cup cilantro, chopped, plus extra to garnish 2 tablespoons scallions, chopped; optional, also for garnish Tempering 1 teaspoon fenugreek seeds 1 tablespoon lemon juice, optional
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1 Step 1: Heat 2 tablespoons mustard oil in a pan until it just smokes. Add the chicken and sauté on high heat for 4 to 5 minutes until browned on the edges, then add the salt and turmeric and cook for 6 to 8 minutes more until cooked through. The chicken is done when it is no longer pink in the center and the juices run clear, reaching 165°F (74°C). Transfer to a large bowl and let cool.2 Step 2: Soak the dried red chilies in warm water for 10 minutes, then drain. Meanwhile, in a little mustard oil, cook the tomatoes covered over low heat for about 5 minutes until the skins blister and the tomatoes soften; peel them and let cool with the chilies.3 Step 3: Blend the cooled tomatoes, soaked chilies, garlic cloves, Sichuan pepper and minced ginger into a smooth paste.4 Step 4: Add the paste, sliced green chilies, sliced garlic, onion, green garlic stalks, cilantro and scallions to the bowl of cooled chicken. Mix well with your hands so the paste coats every piece.5 Step 5: Heat the remaining 2 tablespoons mustard oil in a small pan until it smokes. Add the fenugreek seeds and fry for about 30 seconds until they turn dark. Pour the hot oil over the chicken and mix again.6 Step 6: Add the lemon juice if using, adjust the salt, and toss once more. Garnish with the thin ginger strips and extra cilantro, then serve warm.getsaucepan.com/r/48feb4f0-f0ee-5e7a-bf5d-644a7b652cc9
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