Chicken Zucchini

1 lb. chicken breasts, skinned, boned, and cut into 1-in pieces (or lamb)
2 cups zucchini, cut into 1-in long strips
1 cup red bell pepper, cut into 1-in long strips
1 cup onions, sliced
1 cup chicken broth
1 cup yogurt
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 teaspoon fenugreek
1 tablespoon cumin powder
1 teaspoon turmeric
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 tablespoons clarified butter
Salt to taste
1 tablespoon mustard oil
2 tablespoons cilantro, finely chopped

Salt and pepper chicken pieces. In a non-stick pan heat one
tablespoon of mustard oil, brown chicken till ¾ way cooked, and set aside. Drain the oil, and heat clarified butter, splitter fenugreek till dark. Add onions and sautee till light brown. Add turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min in low heat. Add zucchini and red bell pepper to the onion mixture.

Stir-fry till wilting occurs. Transfer browned chicken, mix well
for 2 min. Add yogurt and chicken broth to the chicken mixture. Increase the heat to high and thicken the sauce, about 10 min. Garnish with chopped cilantro. Serve with roti, or rice.