Ingredients:

  • 1 lb (450g) chicken sausages, sliced into 1-inch rounds
  • 2 tbsp (30ml) vegetable oil
  • 1 medium (150g) yellow onion, finely diced
  • 1 tbsp (15g) ginger-garlic paste
  • 2 medium (120g) tomatoes, pureed or finely chopped
  • 1 small (30g) green chili, slit lengthwise
  • 1 tsp (5g) cumin seeds
  • 1 tsp (5g) turmeric powder
  • 1 tbsp (8g) kashmiri red chili powder
  • 1 tsp (5g) garam masala
  • 1 tsp (6g) salt
  • 1/2 cup (120ml) water
  • 1 tbsp (15g) dried fenugreek leaves, crushed
  • 2 tbsp (30g) fresh cilantro, chopped

Instructions:

  1. Heat 1 tbsp of oil in a skillet over medium-high heat. Add sliced chicken sausages and sauté for 4–6 minutes until edges are crispy and deep brown. Remove and set aside.
  2. Add remaining oil to the pan. Toss in cumin seeds; once they sizzle, add diced onions and sauté for 5 minutes until translucent. Stir in ginger-garlic paste and green chili, cooking for 60 seconds.
  3. Lower heat to medium. Stir in turmeric, red chili powder, and salt. Immediately add tomato puree and cook for 5–7 minutes until the mixture thickens and oil separates from the edges.
  4. Pour in water and bring to a simmer. Return seared sausages to the pan. Sprinkle with garam masala and crushed fenugreek leaves. Cover and simmer for 3–5 minutes. Garnish with fresh cilantro.