These simple yet flavorful ingredients can be put together in minutes and left to cook. This recipe can be made with chicken, lamb, or chopped potatoes. The simple yet distinct flavors of the greens and spices make it taste delicious with the chutney of your choice and a side of rice or bread.
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
1/2 cup plain yogurt
1/2 teaspoon chili powder
Salt, to taste
* Boneless chicken cubes or whole chicken, chopped into 12 to 14 pieces, can replace chicken breasts.
Heat vegetable oil in a deep pan. Add chicken and fry for 1 to 2 minutes until slightly browned but not cooked through.
Add cilantro, spring onions, green chilies, garlic cloves, ginger, yogurt, chili powder, and salt; mix well.
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.
Serve hot with naan, pita bread, or basmati rice.
Recipe reprinted with permission from The Karachi Kitchen by Kausar Ahmed. Copyright 2017 Wise Ink Creative Publishing.
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