Ingredients

• 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

Instructions

1. Place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste.
2. 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.