Serves: 4
Total Calories: 679

1 1/2 tablespoons Basic Ginger-Garlic Paste or store-bought
1 teaspoon ground cumin, dry-roasted
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
1 1/2 pounds boneless skinless chicken thighs or tenders with tendons removed, cut into 1-inch pieces
2 tablespoons distilled white vinegar
1 teaspoon coarsely ground black pepper, or to taste
1/2 teaspoon salt, or to taste
2 tablespoons peanut oil
1 teaspoon cumin seeds
1/2 cup nonfat plain yogurt, whisked until smooth
1 large onion, finely chopped
1 large red bell pepper, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon Garam Masala

1. Prepare the ginger-garlic paste. Prepare the cumin. Place the chicken in a large non-reactive bowl. Add the ginger-garlic paste, vinegar, black pepper, and salt and mix, making sure all the pieces are well-covered 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 a medium, nonstick wok or skillet and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the chicken with all the marinade and cook, turning as needed, until lightly golden on all sides, about 7 minutes. (The moisture from the chicken may cause some splattering, so cover the pan for a few seconds until the splattering subsides.)

3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, then mix in the onion and bell pepper and cook until all the juices evaporate and the chicken is rich golden in color and very soft, about 5 minutes. Mix in the cilantro and dry-roasted cumin and stir 1 minute. Transfer to a serving platter, sprinkle the garam masala on top, 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: 679
Calories from Fat: 285

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