Serves: 12
Total Calories: 115
1. Prepare the chaat masala. Cook the potatoes in lightly salted boiling water to cover until soft but not broken, about 15 minutes. Peel them if you wish, but not necessary. Slice off a 1/4-inch cap from one end of each potato and carefully, with a paring knife and a small spoon, scoop out the insides, leaving a 1/4-inch barrel-shaped shell. Reserve the insides, the shells, and the caps.
2. Heat 1 tablespoon of the oil in a small nonstick wok or saucepan over medium-high heat and cook the garlic, ginger, and onion, stirring until golden, about 2 minutes. Add the green chili pepper, cilantro, and chicken, then mix in the garam masala and salt and cook, stirring, over medium heat until everything is golden, about 5 minutes. Mix in the reserved potatoes and stir, 1 minute. Let cool.
3. Fill each potato shell with the stuffing and fit the caps on. Place in a nonstick skillet and drizzle the remaining 1 tablespoon oil on top. Cook, turning over medium heat until golden on all sides, about 10 minutes. Remove to a serving platter.
4. To the skillet add the cherry tomatoes and cook, shaking the skillet until slightly softened, about 1 minute. Transfer to the potato platter as a garnish. Sprinkle the chaat masala and lime juice over everything, garnish with the scallion greens, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Stuffed Potatoes with Spicy Shredded Chicken recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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