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     Title: Hara Masala Murgh (Green Masala Chicken)
Categories: Poultry, Vegetables, Chilies, Herbs, Dairy
     Yield: 2 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  Cilantro leaves & tender
          - stems; fine chopped
 1 1/2 c  Fresh mint leaves;
          - fine chopped
     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 (optional)

 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.

 Recipe by Zainab Shah

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

 Uncle Dirty Dave's Archives

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