Ingredients:

  • 1 lb chicken sausages, sliced into 1-inch rounds
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 tbsp vegetable oil
  • 1 tbsp ginger-garlic paste
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tbsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp dried fenugreek leaves

Instructions:

  1. Sear the sausages. Heat 2 tbsp unsalted butter in your skillet over medium high heat. Once it's sizzling, add the sliced chicken sausages. Sauté for 5-7 minutes, stirring occasionally, until the edges are mahogany colored and crisp.
  2. Clear the pan. Remove the sausages and put them on a plate. Keep the browned butter in the skillet. Note: This butter is full of flavor from the meat.
  3. Toast the seeds. Add 1 tbsp vegetable oil to the pan. Toss in 1 tsp cumin seeds. Wait until they crackle and smell nutty.
  4. Brown the onions. Add the diced yellow onion. Sauté for 5-6 minutes until they are translucent and turning golden brown.
  5. Add aromatics. Stir in 1 tbsp ginger garlic paste. Cook for 1 minute until the raw, sharp smell disappears.
  6. Soften the peppers. Toss in the diced red and green bell peppers. Sauté for about 3 minutes until they soften slightly but still look vibrant.
  7. Bloom the spices. Stir in 1 tsp turmeric, 1 tbsp Kashmiri red chili powder, 1 tsp garam masala, and 1/2 tsp salt. Stir constantly for 1 minute until the spices smell toasted.
  8. Glaze and finish. Stir in 1 tbsp fresh lemon juice, then return the sausages to the pan. Toss everything for 2 minutes until the sausages are coated in a glossy glaze.
  9. Garnish. Top with 2 tbsp chopped cilantro and 1 tsp crushed dried fenugreek leaves.