Papaya Chicken


2 Tbsp grapeseed oil
1 tsp fenugreek seeds
1/2 tsp asafoetida
2 Tbsp grated garlic
1 Tbsp grated ginger
1 green chili, finely chopped
1 large onion, chopped
1 Tbsp cumin seeds
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp Spanish paprika
1 tsp salt
2 lb boneless, skinless chicken breast, cut in small cubes
1/4 cup low-fat plain yogurt
1 cup cubed ripe, juicy papaya


  1. Place the oil, fenugreek seeds, and asafoetida in a non-stick pan over medium heat and cook for 10 seconds. Add the garlic, ginger. and green chili, and cook for 2 minutes, stirring occasionally.
  2. Increase the heat to medium-high, add the onion, and saute for 4 minutes until caramelized.
  3. Add the whole cumin seeds, ground cumin, coriander, turmeric, cardamom, paprika, and salt, and cook for 10 seconds.
  4. Add the chicken and cook until it’s almost done, about 8 minutes.
  5. Stir in the yogurt and cook until the chicken is it fully done, another 2 minutes.
  6. Add the papaya chunks, and remove from the heat. Serve over rice, cauliflower rice if you want to make it super healthy,  or with naan or plain rotis.

Makes 4 servings.

Source: Everyday Indian