Serves: 4
Total Calories: 1,511

3 tablespoons Gujarati Green Paste
2 tablespoons olive oil
2 small onions, cut in half lengthwise and thinly sliced
1 cup finely chopped fresh cilantro, including soft stems
2 tablespoons minced fresh mint leaves
1 tablespoon ground coriander
1 teaspoon ground oregano
1/2 teaspoon Garam Masala
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 to 2 1/2 pounds skinless chicken thighs, drumsticks, or quartered breasts
1 cup nonfat plain yogurt, whisked until smooth
freshly ground black pepper
2 tablespoons chopped cilantro

1. Prepare the hara masala paste. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onions until barely golden, about 3 minutes. Add the hara masala paste and cook another minute.

2. Mix in the cilantro, mint, coriander, oregano, gararn masala, turmeric, and salt, and cook 1 minute. Remove from the heat, add the chicken and yogurt, and stir well to mix. Cover with plastic wrap and marinate in the refrigerator at least 4 to and up to 24 hours.

3. Return to the heat and cook, stirring, over high heat the first 5 to 7 minutes and then over medium heat until the chicken is tender and the sauce thick, turn the pieces occasionally, about 30 minutes. Transfer to a serving dish, garnish with black pepper and cilantro, 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: 1,511
Calories from Fat: 840

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