In a blender, add yogurt, ginger paste, garlic paste, cilantro and jalapeño peppers and puree.
In a small non-stick skillet, over medium heat, dry roast the cumin seeds, fennel seeds, kalonji seeds and whole red chili for 1 minute or until the aroma is released. Let the ingredients cool and then grind in a coffee or spice grinder until coarse.
In the same skillet, over medium heat, roast gram flour for 2 to 3 minutes and set aside.
In a medium non-stick saucepan, over medium-low heat, evenly spray cooking oil for 2 seconds; add chicken and stir-fry for a few minutes.
Add puree from the blender and the dry roasted seeds from the grinder to the saucepan. Cover and cook for 10 minutes until chicken is cooked and a small amount of gravy remains.
Sprinkle roasted gram flour and salt and stir well; drizzle oil and stir well.
Garnish with a few sprigs of cilantro, jalapeño peppers and lemon wedges.
Enjoy with oatmeal or whole-wheat chappati.
4 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
