2 whole boneless, skinless chicken thighs (you can also use breasts) halved and cut into 1-inch pieces
Salt and freshly ground pepper, to taste
2-3 tablespoons vegetable oil
2 onions, diced
2 red bell peppers, diced
2 large cloves of garlic, minced
1 tablespoon ginger, peeled and minced
1 tablespoon Garam Masala
1/8 to 1/4 teaspoon dried red chile pepper flakes, or to taste (optional)
1 cup water, or as needed
1/2 cup fresh mint minced, or to taste
Basmati rice, to serve
In a big bowl, add chicken, seasoning with 1 teaspoon salt, ½ teaspoon black pepper, and a pinch of Garam Masala. Set aside.
Add oil to a big skillet or non-stick pan set over medium heat. Sweat the onions for 5-6 minutes. Add garlic, ginger, and bell pepper to the pan, and cook, stirring occasionally for 2-3 minutes more. Turn the heat down to low if the vegetables are catching.
Add the Garam Masala, stirring for another minute or two. Stir in chile flakes (if using) and then add the chicken. Toss to coat chicken evenly, then add 1 cup of water, cover the pan and let simmer.
Stir in the yogurt and taste for salt, adding more if necessary. Turn down the heat, simmering until the chicken is just cooked through.
Sprinkle the mint overtop and turn off the heat. Stir everything together and serve with warm Basmati rice.