Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 ts Ginger root -- minced
3/4 ts Garlic -- minced
5 Green caramom pods
10 Cloves
2 tb Coriander seed
2/3 c Plain yogurt
1/2 ts Ground turmeric
4 Boneless skinless chicken
Breast halves -- cut in 1"
Pieces
4 Chili peppers -- chopped
1/3 c Mint leaves -- tightly
Packed
2 ts Canola oil
2/3 c Onion -- chopped
1/2 ts Salt

In a mini food processor or blender, combine the ginger, garlic and 2
tbsp water to a smooth paste. In a spice grinder or blender, grind
the cardamom pods, cloves and coriander to a fine powder. In a large
bowl whisk the yogurt, ginger, and garlic paste, tumeric and ground
spices. Add the chicken and stir to coat. Cover and marinate for 30
minutes or overnight in the fridge. In a mini food processor or
blender, process the chili peppers, mint leaves and 1 tsp water to a
paste. Heat the oil in a non-stick skillet. Add the onions and
cook, stirring until translucent. Add the chicken with the marinade
and the chili mixture. Stir to combine. Add the salt. Bring the
mixture almost to a boil. Do not let the yogurt boil or it will
curdle. Reduce the heat to a simmer. Cover and cook, stirring
occasionally, for 10 to 20 minutes, or until the chicken is cooked
through. Remove from heat. Let stand for about 10 minutes to allow
flavors to mellow. Serve with rice. Can be prepared 1 day in
advance. 181 calories and 4 grams fat.

Recipe By : Indian Cooking Light

From: Meg Antczak Date: 07-30-95 (22:41) (159)
Fido: Cooking

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