Chicken Karhai with Mint

Name: Chicken Karhai with Mint
Ingredients: 1 1/4 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces; 1 teaspoon salt; Freshly ground black pepper; 1/2 teaspoon ground cumin seeds; 1 teaspoon ground coriander seeds; 1 1/2 tablespoons lemon juice; 1/2 teaspoon cayenne pepper; 1 teaspoon garam masala (page 285); 1 teaspoon finely grated peeled fresh ginger; 1 tablespoon olive or canola oil; 3 tablespoons olive or canola oil; 3/4 cup chopped onions; 3 tablespoons chopped fresh mint

13 ingredients

8 steps

Ingredients

1 1/4 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 teaspoon salt
Freshly ground black pepper
1/2 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1 1/2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1 teaspoon garam masala (page 285)
1 teaspoon finely grated peeled fresh ginger
1 tablespoon olive or canola oil
3 tablespoons olive or canola oil
3/4 cup chopped onions
3 tablespoons chopped fresh mint

Directions

1

Combine all the ingredients listed in the marinade in a glass or stainless steel bowl.
2

Mix, cover, and refrigerate for at least 30 minutes or as long as overnight.
3

Pour the 3 tablespoons of oil into a wok, karhai, or large frying pan and set over medium-high heat.
4

When hot, add the onions.
5

Stir-fry for a minute.
6

Add the chicken with all its marinade.
7

Stir-fry another 3 minutes or until the chicken is just cooked through.
8

Add the mint and stir-fry a few seconds.