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