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Tender and flavorful chicken marinated in spices and herbs.
Serves 4-6
| Ingredients | Quantity |
| Chicken breasts | 4 boneless, skinless |
| Olive oil | 3 tablespoons |
| Touch of India spice | 1 tablespoon |
| Salt | 2 teaspoons |
| Garlic cloves | 4 peeled |
| Ginger (fresh) | 2 tablespoons, chopped |
| Yogurt (plain) | 1 cup |
| Lemon juice (fresh) | 1 tablespoon |
| Lime juice (fresh) | 1 tablespoon |
| Green chilies (fresh) | 2 whole |
| Scallions with green tops | 2 whole (cut the roots off) |
| Cilantro leaves (fresh) | 1 cup, finely chopped (set aside 2 tbsp) |
Preparation and Cooking Instructions
- Clean, wash and dry chicken well. Dice chicken into 1-inch pieces.
- To make marinade, purée all the ingredients in a blender except for the chicken, olive oil and limejuice.
- Gently fold chicken pieces into the marinade and refrigerate for 1 hour. When ready to cook, drain marinade and set it aside.
- Heat a heavy-bottomed saute pan. Add olive oil.
- On high heat (very hot but not smoking), place chicken pieces in a single layer in the pan. Saute both sides until golden brown turning once only. (Do not crowd the pan).
- epeat the process until all the chicken is done. Add extra oil if needed. Keep sauteed chicken warm and covered in a serving dish.
- Add the marinade to the pan; bring to a boil and reduce to desired consistency or until oil separates. Cover, turn the heat off and let sit for 5 minutes.
- Just before serving, spoon the marinade over warm chicken. Garnish with remaining cilantro and serve with mint yogurt.
