Serves: 4
Total Calories: 391

2 tablespoons Basic Ginger-Garlic Paste or store-bought
3 tablespoons peanut oil
1 large onion, cut in half lengthwise and thinly sliced
2 1/2 to 3 chicken (1 whole), skinned and cut into serving pieces (discard the back and wings)
1 teaspoon salt, or to taste
1/2 teaspoon coarsely ground black pepper, or to taste + more for garnish
1/2 teaspoon ground turmeric
1 cup finely chopped fresh cilantro, including soft stems
1/4 cup finely chopped fresh mint leaves
1 fresh green chili pepper, such as serrano, minced with seeds
2 to 3 tablespoons fresh lemon juice

1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 7 minutes.

2. Mix in the ginger-garlic paste, then add the chicken, salt, black pepper, and turmeric, and cook, stirring as needed, over medium heat for the first 2 to 3 minutes and then over medium heat until the chicken is almost cooked, about 15 minutes.

3. Add the cilantro, mint, green chili pepper, and lemon juice and continue to cook until the chicken is tender and all the oil separates to the sides, about 20 minutes. Remove chicken pieces to a serving dish, garnish with black pepper, 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: 391
Calories from Fat: 98

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