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Title: Hara Masala Murgh (Green Masala Chicken)
Categories: Poultry, Vegetables, Chilies, Herbs, Dairy
Yield: 3 servings

3 tb Ghee or neutral oil
1 lg Yellow onion; fine chopped
12 Whole black peppercorns
1 ts Cumin seeds
1 lb Chicken breasts; thin sliced
- 1/4" thick)
1 ts Fresh grated ginger or
- ginger paste
1 ts Fresh grated garlic or
- garlic paste
1/2 ts Kashmiri red chile powder
3/4 ts Fine sea salt
1 1/2 c Fine chopped cilantro leaves
- & tender stems
1 1/2 c Fine chopped fresh mint
- leaves
4 Thai green chilies; chopped
1/4 c Full-fat Greek yogurt
2 tb Almond or other nut butter;
- stirred to combine
3 tb Fresh lemon juice
1/2 ts Garam masala (opt)

Heat ghee or oil in a medium pot or wok for about 30
seconds over medium. Add the onion, peppercorns and
cumin seeds. Cook, stirring occasionally, until the
onion becomes translucent, about 5 minutes. Add the
chicken, ginger and garlic, and cook on medium-high,
stirring frequently until the chicken is no longer pink
or fleshy and the onions have softened, about 7 to 10
minutes.

Lower the heat to medium and stir in the chile powder
and salt. Continue cooking for about 30 seconds. Add 1
cup cilantro, 1 cup mint and the Thai green chiles, and
stir until all the ingredients are incorporated.

Stir in the yogurt and almond butter. Turn off the heat
and stir in the remaining 1/2 cup cilantro and 1/2 cup
mint. Sprinkle with lemon juice and garam masala, if you
like.

By: Zainab Shah

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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