Makai Murgh
Serves 4.
Ingredients:
1 cup diced zucchini
1 tsp cumin seeds
5-6 whole black peppercorns
1 tsp coriander seeds
3 whole cloves
2-3 boneless, skinless, chicken breasts
1/2 cup plain yogurt, whisked
1 tsp table salt
1 tsp red chile powder
1/2 tsp ground turmeric
1.5 tbsp vegetable oil
3 cloves garlic, chopped
3 medium tomatoes, pureed in a blender
2 medium bell peppers, seeded and chopped
2 tbsp chopped fresh cilantro
Instructions:
Place a medium nonstick saute pan over medium heat. Let it heat for 2 minutes, then add the cumin, peppercorns, coriander, and cloves, and dry-roast for 3 minutes or until fragrant. Transfer to a plate and set aside to cool. Lightly crush in a mortar with pestle.
Cut the chicken into 1/2″ pieces and put them in a bowl. Add the yogurt, salt, chile powder, and turmeric, and stir well. Set aside to marinate for 15 minutes.
Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the garlic and ginger, and saute for 1 minute. Add the zucchini, and stir. Add 1/2 cup water and bring to a boil. Add the crushed spices and stir. Add the tomatoes and simmer for 3-4 minutes.
Add the chicken and stir. Simmer for 10 minutes or until the chicken is almost done. Add the bell peppers, salt, and cilantro. Stir and cook for 1 minute. Serve hot.