Chicken Karhai with Mint

• 1 1/4 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 1 teaspoon salt
• Freshly ground black pepper
• 1/2 teaspoon ground cumin seeds
• 1 teaspoon ground coriander seeds
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garam masala (page 285)
• 1 teaspoon finely grated peeled fresh ginger
• 1 tablespoon olive or canola oil
• 3 tablespoons olive or canola oil
• 3/4 cup chopped onions
• 3 tablespoons chopped fresh mint

1. Combine all the ingredients listed in the marinade in a glass or stainless steel bowl.
2. Mix, cover, and refrigerate for at least 30 minutes or as long as overnight.
3. Pour the 3 tablespoons of oil into a wok, karhai, or large frying pan and set over medium-high heat.
4. When hot, add the onions.
5. Stir-fry for a minute.
6. Add the chicken with all its marinade.
7. Stir-fry another 3 minutes or until the chicken is just cooked through.
8. Add the mint and stir-fry a few seconds.

chicken, salt, freshly ground black pepper, ground cumin seeds, ground coriander seeds, lemon juice, cayenne pepper, garam masala, ginger, olive, olive, onions, fresh mint

Taken from www.epicurious.com/recipes/food/views/chicken-karhai-with-mint-373772 (may not work)