Indian spiced chicken

Yield: 2 Servings

Measure Ingredient
¾ pounds Boneless skinless chicken breasts
1 cup Nonfat yogurt, drained
¼ cup Loosely packed fresh mint leaves plus 2 tablespoons, chopped
½ \N Inch fresh ginger, peeled and chopped
1 teaspoon Ground coriander
1 pinch Cayenne
1 teaspoon Sugar
2 teaspoons Butter or margarine
¼ cup Onion, chopped
2 mediums Cloves garlic, crushed

Remove fat from chicken and make 3 or 4 long slits in meat to allow marinade to penetrate. Mix yogurt, ¼ cup chopped mint, ginger, coriander, cayenne and sugar to make marinade. Divide marinade, reserving half in a separate bowl. Add chicken to one half of the marinade and let marinate 10 minutes, turning once during this time. Heat margarine on medium high in a nonstick skillet just large enough to hold chicken. Remove chicken from marinade; discard marinade. Add onion, garlic and chicken to the skillet.

Brown chicken 3 minutes. Turn and brown 2 minutes. Lower heat to medium.

Spoon reserved marinade over chicken, cover and cook 5 minutes. Sprinkle with remaining 2 tablespoons chopped mint and serve.

Recipe by: Austin American Statesman 4/2/97 Posted to MC-Recipe Digest V1 #563 by Sherry Zeiss <zeiss@...> on Apr 12, 1997

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