| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Poultry | 2 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe by: Austin American Statesman 4/2/97 Posted to MC-Recipe Digest V1 #563 by Sherry Zeiss <zeiss@tab.com> on Apr 12, 1997
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