The traditional name for this North Indian dish is Murgh ka Bharta. You will want to use the ripest tomatoes available for taste and color. When dishes have a great mix of fresh vegetables and spices you really do not need a lot of ingredients. I always serve this with plain white rice and a cucumber salad.
3 tablespoons sunflower oil
1 onion, sliced
2 teaspoons ginger-garlic paste
1 green chili, stem removed and split lengthwise
2 tomatoes, quartered
1 teaspoon ground turmeric
5 cooked chicken breasts, shredded
1. In a saute pan on medium heat add oil. Fry the onion until soft and then add ginger-garlic paste and green chili.
2. Add the tomatoes and any juices and cook, stirring frequently until soft. Add turmeric and salt. Add the shredded chicken, mix and cook until warm. Place on a serving platter and garnish with cilantro.
Yields: 3 servings