Instructions: Place chicken in medium bowl; sprinkle chicken with salt and pepper. Stir in plain yogurt. Refrigerate at least 30 minutes and up to 2 hours.

Heat vegetable oil in heavy large skillet over medium-high heat. Add shallots, chilies, ginger and cumin; saute until shallots are tender, about 2 minutes.

Add chicken with yogurt and saute until chicken begins to brown, about 3 minutes. Reduce heat to low, cover and simmer until chicken is cooked through, about 3 minutes.

Uncover skillet. Stir in dill. Increase heat to medium-high and simmer until sauce thickens slightly, about 1 minute. Season to taste with salt and pepper and serve.

This recipe yields 4 servings.

Comments: Serve this entree with steamed white rice and warm pita rounds.

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