This recipe is courtesy of my friend Juju. Marinate 2 boneless, skinless chicken breasts (cut into large bite-sized pieces) in 2-3 Tbsp Patak’s biryani paste, 1 cup plain yogurt (here, I used nonfat greek), and ½ tsp salt for at least 2 hours. Heat 1-2 Tbsp of neutral oil in a large pot, then add ¾ cup fried shallots (you can purchase these from a Thai or Indian supermarket), then add the marinated chicken and 1 tomato, diced. Add 3-4 small Yukon potatoes (or 1 large Russet potato, peeled), cut into large, 2″ x 3″ chunks. Bring to a boil, then reduce to a simmer and let cook until chicken and potato are tender (about 30 mins). Serve with long-grain rice. Recipe courtesy of my friend, JuJu. (Dec. 2014)
Marinade modification: 2 Tbsp Patak’s biryani paste, 6 oz nonfat Greek plain yogurt (which is a standard single serving), and ½ tsp salt. (May 2017)
Note: You also can use three boneless chicken thighs in lieu of two chicken breasts.
Cooking Adventures 