Some days just call for a lazy day recipe and this is my go-to one for a spicy chicken dish that goes great with a piece of naan or some plain white rice.
My sister gave me an amazing book, “Heirloom Recipes from Pakistan”, compiled by the Pakistan Women’s Association of the Philippines, Inc. The proceeds from the sale of this book go to charity work supported by the association. The recipes are fast and tasty with minimum ingredients. Whenever I pick a recipe from this book, I feel the assurance of collective wisdom and years of experince backing me!
Chicken (boneless or with bones) 1 kg
Yogurt 2 cups
Medium tomatoes 5-6 (I’m too lazy to peel and just chop)
Green chilies, chopped 5-6 ( I sometimes alternate with chilli powder)
Corriander leaves, chopped one bunch
Chaat masala powder 1 tablespoon
Garam masala 1 tablespoon
Salt to taste
Oil 3 tablespoon
Put a pot on medium heat and add the chicken. Cook till it changes colors to a light brown and all the liquid evaporates. Add tomatoes and green chilies (you can also add chilli powder in place of the green chillies). Cook for another 5 minutes over low heat and let the tomatoes form into a paste. Add oil and cook for another minute. Put the yogurt in a bowl. Add salt, chaat masala and garam masala and mix well. Pour the yogurt mixture over the chicken and cook for ten minutes over low heat. Sprinkle with chopped corriander. You can eat with plain white recipe or naan.