Side Pannel
Indian Spiced Chicken
Ingredients List
- 3/4 lb Boneless skinless chicken
- -breasts
- 1 c Nonfat yogurt, drained
- 1/4 c Loosely packed fresh mint
- -leaves plus 2 tablespoons,
- -chopped
- 1/2 Inch fresh ginger, peeled
- -and chopped
- 1 ts Ground coriander
- 1 pn Cayenne
- 1 ts Sugar
- 2 ts Butter or margarine
- 1/4 c Onion, chopped
- 2 md Cloves garlic, crushed
Directions
Remove fat from chicken and make 3 or 4 long slits in meat to allow
marinade to penetrate. Mix yogurt, 1/4 cup chopped mint, ginger, coriander,
cayenne and sugar to make marinade. Divide marinade, reserving half in a
separate bowl. Add chicken to one half of the marinade and let marinate 10
minutes, turning once during this time. Heat margarine on medium high in a
nonstick skillet just large enough to hold chicken. Remove chicken from
marinade; discard marinade. Add onion, garlic and chicken to the skillet.
Brown chicken 3 minutes. Turn and brown 2 minutes. Lower heat to medium.
Spoon reserved marinade over chicken, cover and cook 5 minutes. Sprinkle
with remaining 2 tablespoons chopped mint and serve.
marinade to penetrate. Mix yogurt, 1/4 cup chopped mint, ginger, coriander,
cayenne and sugar to make marinade. Divide marinade, reserving half in a
separate bowl. Add chicken to one half of the marinade and let marinate 10
minutes, turning once during this time. Heat margarine on medium high in a
nonstick skillet just large enough to hold chicken. Remove chicken from
marinade; discard marinade. Add onion, garlic and chicken to the skillet.
Brown chicken 3 minutes. Turn and brown 2 minutes. Lower heat to medium.
Spoon reserved marinade over chicken, cover and cook 5 minutes. Sprinkle
with remaining 2 tablespoons chopped mint and serve.
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