-
1
Heat the oil and butter in a large, heavy-bottomed pot over medium-low heat.
-
2
Meanwhile, finely chop the onions.
-
3
Peel the ginger, then grate it to yield 2 tablespoons.
-
4
Cut the garlic into very thin slices.
-
5
When the butter has melted, add the onions, garlic, ginger, garam masala and cayenne pepper; cook for about 5 minutes, stirring often, until the onions have softened.
-
6
Shred the chicken (to taste), discarding any skin.
-
7
Rinse and drain the chickpeas.
-
8
Coarsely chop the tomatoes, reserving their juices (discard any basil leaves in the can).
-
9
Stir the chickpeas and the tomatoes with their juices into the pot.
-
10
Once the chickpeas have heated through, use a potato masher to mash about half of them.
-
11
Add the shredded chicken.
-
12
Increase the heat to medium; once the liquid starts to bubble, cook for about 8 minutes, then stir in the coconut milk, sugar and salt.
-
13
Cook for 5 minutes, stirring as needed.
-
14
Meanwhile, coarsely chop the cilantro.
-
15
Cut the lemon into wedges.
-
16
Taste, and adjust the seasoning as needed.
-
17
Divide among individual plates; add spoonfuls of yogurt to each portion.
-
18
Sprinkle with the cilantro and serve hot, with lemon wedges.
