Indian-Style Chettinad Chicken Recipe

Combine chicken thighs turmeric cumin chile powder and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator about 15 minutes.

Heat oil in a large skillet over medium heat. Add onion chile peppers split pigeon peas and fenugreek seeds; cook and stir until fragrant about 3 minutes. Add chicken; cook until browned about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine about 7 minutes.