Stir-Fry Chicken with
Cumin and Peppers
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
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
Place the pan on the oven and bake about 20 minutes, until
the chicken is tender.
Serve hot garnished with mint leaves.