Mix together the chicken, 2 tablespoons of the soybean oil, 1/2 tablespoon of the garlic, 1/3 tablespoon cumin, 1/2 tablespoon salt and 1/4 teaspoon pepper in a bowl. Cover and refrigerate for at least 2 hours or overnight.
Heat a grill on high heat. Cook the chicken for 8 minutes on one side and 7 minutes on the other, or until cooked through. Place in a bowl and let cool, then cut into 1-inch cubes.
In a bowl, mix together the chicken, leeks, ginger, paprika and chili powder, the remaining 2 tablespoons garlic and 1 tablespoon cumin, and 1/2 tablespoon salt and 1/4 teaspoon pepper.
Heat the remaining 6 tablespoons soybean oil in a small pot; add the fenugreek seeds. Once the fenugreek starts to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the bowl of chicken. Mix in the mustard oil.
This dish can be eaten with bread or crunchy beaten rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Momo Ghar, Columbus, OH