3 lbs. chicken, skinned and rinsed
1 fresh green chili, chopped
2 tsp. minced ginger
1 1/2 tsp. minced garlic
1 c. plain natural yogurt
1 tsp. salt
1/3 c. water
2-3 tbsp. chopped fresh coriander
Heavy cream
Oil

Cut chicken into 2 inch pieces. Prick all over with sharp skewer. Grind the chili, ginger and garlic to a paste. Mix into yogurt with salt, rub over chicken and set aside for several hours. Brush excess marinade and reserve. Fry the chicken to color evenly. Add reserved marinade, add water, cover and cook gently until tender, turning occasionally. Stir in chopped fresh coriander and cream before serving.

(Jersey City-First)