Source

The Splendid Table

Yield

4 servings

Ingredients

• 2 tablespoons vegetable oil
• 6 to 8 boneless chicken breasts, hammered thin
• 1 cup cilantro, chopped
• 1 cup spring onions, chopped
• 4 green chilies, whole
• 4 garlic cloves, julienned
• 1 teaspoon fresh ginger, julienned
• ½ cup plain yogurt
• ½ teaspoon chili powder
• Salt, to taste

Instructions

1. Heat vegetable oil in a deep pan. Add chicken and fry for 1 to 2 minutes until slightly browned but not cooked through.

2. Add cilantro, spring onions, green chilies, garlic cloves, ginger, yogurt, chili powder, and salt; mix well.

3. Cover the pan and cook on medium-low heat for 10 to 15 minutes or until dry. Remove the lid and continue to cook the chicken on high heat for 2 to 3 minutes until oil is released from the sides.

4. Serve hot with naan, pita bread, or basmati rice.

Notes

• Boneless chicken cubes or whole chicken, chopped into 12 to 14 pieces, can replace chicken breasts.