The Pioneer Woman Tasty Kitchen
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Spicy Chicken Bite

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Level: Easy

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Description

This is fried chicken made in a traditional South Asian method. The twist comes from lemon and mustard oil. This recipe can be served as a snack or appetizer. It can be served cold or room temperature. See the related blog post for more photos.

Ingredients

  • ½ cups Vegetable Oil
  • 2 pieces Chicken Breast Cut In Strips
  • 2 Tablespoons Mustard Oil
  • ¼ Tablespoons Fenugreek Seeds
  • 2 whole Green Chilies
  • ¼ Tablespoons Turmeric Powder
  • 1 whole Medium Onion
  • 2 cloves Garlic, Minced
  • ½ Tablespoons Minced Fresh Ginger
  • ¼ Tablespoons Cumin Powder
  • ½ teaspoons Salt
  • 1 Tablespoon Lemon Juice
  • ¼ cups Chopped Cilantro
  • 1 slice Lemon Wedge
  • 2 slices Tomato Wedge

Preparation

In a saucepan, heat vegetable oil. Cut chicken breast and cook until golden. Once it is golden, put the chicken in a bowl.

Heat the mustard oil in a skillet over medium-high heat until it faintly smokes. Add fenugreek and fry until seeds turn dark brown. Add green chilies, turmeric, onion, garlic, ginger, and cumin. Add salt to taste. Heat for about 5 minutes.

Now add the chicken to the skillet. Add lemon juice and cilantro. Mix well.

Garnish with a lemon wedge and tomato slices.

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