Serves: 6
Total Calories: 391

1 1/2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
1 cup cracked whole wheat berry
1 pound boneless skinless chicken breast half, cut into 1-inch pieces
3 to 4 cups water
2 to 3 tablespoons fresh lime juice or lemon juice
1/2 cup nonfat plain yogurt, whisked until smooth
1 tablespoon garbanzo beans, flour
3 tablespoons peanut oil or ghee
1 medium-large onion, cut in half lengthwise and thinly sliced
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
1 to 3 fresh green chili pepper, sich as serrano, sliced giagonally
1/2 cup finely chopped fresh cilantro, inlcuding soft stems (reserve some for garnish)
1/4 cup finely chopped fresh mint leaves (reserve some for garnish)

1. Prepare the ginger-garlic paste. Then, place the cracked wheat, half the chicken, and the water in a large saucepan and bring to boil over high heat. Boil about 5 minutes, reduce the heat to medium-low, cover the pan, and cook until the chicken softens and starts to fall apart, about hour.

2. Let cool, mix in the lime juice, then blend everything in a blender or a food processor to make a smooth purée. Remove to a bowl and, in the same blender, blend together the yogurt and chickpea flour and keep separate.

3. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the onion, stirring, until browned, about 7 minutes. Add the remaining chicken, and the ginger-garlic paste, cayenne pepper, and salt and cook, stirring, until the chicken is soft and browned, about 7 minutes.

4. Add the blended yogurt and cook, stirring, until it the liquid evaporates, about 2 minutes. Then mix in the pureed cracked wheat and chicken mixture and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes to blend the flavors.

5. Mix together the green chili peppers, cilantro, and mint leaves, and mix the remaining into the dish during the last 2 to 3 minutes of cooking. Transfer to a serving dish, garnish with the reserved cilantro and mint, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 391
Calories from Fat: 80

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