I like to use bird’s-eye chilies here, but any fresh hot green chilies will do. Use only as much of the larger chilies as you think you can handle. I often make this when I am in a hurry, as it cooks fast. You could serve this with any rice dish. I like it with the Tomato Pullao. This is also great to take on picnics or serve at a summer lunch: fill pita bread pockets with this, spoon in a little Fresh Green Chutney, and eat!
Recipe information
Yield
serves 2¿3
Ingredients
Preparation
Step 1
Combine the chicken, garlic, ginger, salt, lemon juice, black pepper, and cayenne in a bowl. Mix well.
Step 2
Put the oil in a frying pan or wok and set over medium-high heat. When hot, put in the cardamom pods. Stir once and put in the onions and chilies. Stir and fry until the onion pieces turn brown at the edges. Add 1 tablespoon yogurt and stir it until it disappears. Add the second tablespoon of yogurt. When it disappears, add the turmeric and the seasoned chicken. Stir and fry for a minute. Add 2 tablespoons water, cover, and turn heat to low. Cook 2 minutes or until the chicken is cooked through. Remove cover. Turn heat up and let all the liquid dry up, stirring as this happens.
