Stir-Fry Chicken with Cumin and Peppers

SERVES 6

1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 tablespoons dried mint leaves
2 cups plain yogurt, whisked until smooth
2 teaspoons garam masala
Salt to taste
2 pounds skinless boneless chicken breasts or thighs, cut into
2-inch pieces
3 tablespoons canola oil
1 large onion, fi nely chopped
2 fresh green chiles, minced
2 tablespoons fresh mint leaves, minced

In a small bowl, mix together the ginger, garlic, dried mint, 1 cup yogurt, garam masala, and salt. Add the chicken and mix well, making sure all the chicken pieces are well-coated with
the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 to 6 hours.

Preheat the oven to 350° F.

Heat the oil in an ovenproof saucepan with a tight fitting lid, over medium heat and cook the onion, stirring until brown, about 7 minutes. Add the green chiles, and stir for 1 minute.
Add the remaining yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until it comes to a boil. Mix in the chicken, plus the marinade. Cook, stirring for about 5 minutes. Remove from the heat and cover with the lid.

Place the pan on the oven and bake about 20 minutes, until the chicken is tender.

Serve hot garnished with mint leaves.