CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bdf68   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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   
        
     Uncle Dirty Dave's Archives   
       
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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