pounds boneless, skinless chicken breasts, cut into bite-size pieces
Heaping 1/3 cup coriander (cilantro) chutney
tablespoons green chile chutney
tablespoons store-bought garlic paste, or 2 tablespoons finely minced fresh garlic (from about 4 large cloves)
tablespoons store-bought ginger paste, or 1 tablespoon finely minced fresh ginger (from about a 1-inch piece)
tablespoons plain whole-milk or low-fat yogurt
tablespoons canola or other neutral oil
jumbo yellow or red onion, chopped into roughly 1-inch chunks
garlic cloves, minced
Cooked rice, whole grains or chapati, for serving
- In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
- Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
- Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn’t be soupy), but be careful not to overcook the chicken.
- Serve over rice or other whole grains, or with flatbread like chapati on the side.