Serves: 4
Total Calories: 636

3 1/2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
2 tablespoons dried mint leaves
2 teaspoons dried fenugreek leaves
2 teaspoons Garam Masala
1 teaspoon salt, or to taste
2 pounds boneless skinless chicken breast halves or thighs, cut into 1 1/2-inch pieces
2 cups nonfat plain yogurt, whisked until smooth
3 tablespoons peanut oil
1 large onion, finely chopped
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/2 teaspoon ground green cardamom seeds
2 tablespoons minced fresh mint leaves

1. Prepare the ginger-garlic paste. Then, in a small bowl, mix together the dried mint and fenugreek leaves, garam masala, and salt. Place the chicken in a large non-reactive bowl. Add 2 tablespoons ginger-garlic paste, half the spice mixture, and 1 cup yogurt. 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 and up to 24 hours.

2. Heat the oil in an ovenproof saucepan over medium heat and cook the onion, stirring, until well-browned, about 10 minutes. Add the green chili peppers, the remaining ginger-garlic paste and the remaining spice mixture. Stir 1 minute, then add the remaining 1 cup yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until it comes to a vigorous boil.

3. Preheat the oven to 350°F. Mix in the chicken, plus the marinade, and cook, stirring, about 5 minutes. Remove from the heat and cover, first with aluminum foil and then with the pan cover, to seal the pan.

4. Place the pan on the center rack of the oven and bake about 50 minutes, or until the chicken is tender and the sauce smooth. Lightly swirl in the ground cardamom seeds and mint leaves, with parts of them visible as a garnish, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 636
Calories from Fat: 151

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