This is one of my favorite dishes growing up that my mom usually reserves for when she is having people over for dinner. Having asked her for the recipe a while back, I finally decided to give it a try and now wonder why I haven’t made this before.

Serves 2:

Preparation time: 40 minutes

In a large bowl, take a 1.5 lbs of skinless chicken breasts and toss them with 1/2 cup of plain yogurt, and a teaspoon of salt. Let the chicken marinade in the yogurt for about 10-15 minutes.

While the chicken is marinading, finely chop one red onion and 3-4 cloves of garlic as well as 2 large russet potatoes into 1/2″ pieces. Heat up a 12″ skillet with a tablespoon of vegetable oil. As the oil begins to smoke, toss in the onions and add a teaspoon of salt, two teaspoons of garam masala, a teaspoon of coriander powder, and a pinch of red pepper (or more depending on your spice preference). Let the onion brown for about 2-3 minutes on medium heat and add in the and garlic along with a tablespoon of minced ginger, 2-3 bay leaves and a couple of cloves (if you have them).

Add the chopped red potatoes and the marinaded chicken breasts into the skillet with the aromatics. Cover and let it simmer for about 15-20 minutes. Once the chicken and potatoes are cooked, add salt and pepper to taste. Serve with rice or naan.