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Chicken With Mint
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Top recipe: 
2003 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
Nominated by son Alok for our In the Kitchen With . . . feature, Calcutta native Sheila Deshpande describes this as "an authentic Indian dish very popular in north India." Yet it's easy and accessible enough for any time-pressed cook to master. Marinating the chicken in this yogurt dip adds lots of flavor in addition to tenderizing the chicken. Take care to discard whole spices when eating the dish. To substitute for cardamom pods, you can add 1/2 teaspoon powdered cardamom to the yogurt mixture.
Hands on time: 20 minutes Total time: 3 hours and 45 minutes Serves: 6
Ingredients:
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5 tablespoons plain yogurt
4 cloves garlic
1 (1-inch) square fresh ginger, peeled
1 small onion, coarsely chopped
1 teaspoon kosher salt
2 pounds boneless skinless chicken breasts, cut into 1-inch squares
3 tablespoons oil
4 black cardamom pods or 6 green pods
8 peppercorns
6 whole cloves
2 cinnamon sticks
2 teaspoons dried mint
Instructions:
In a food processor or blender, process yogurt, garlic, ginger and onion until blended. Add salt and pulse to combine. Transfer to a bowl or zip-top bag and add chicken. Stir to combine. Marinate for 2 to 4 hours in the refrigerator.
In a large skillet or wok over medium-high heat, add oil. When hot, put in the cardamom pods, peppercorns, cloves and cinnamon sticks. Cook for 2-3 minutes, until aromatic and spices begin to brown, stirring occasionally (use caution; cloves can pop). Increase heat to high. Add the chicken and its marinade and stir-fry for 5 to 10 minutes. Lower heat and cook until chicken is browned and cooked through. Add mint and saute for 1 minute.
In a large skillet or wok over medium-high heat, add oil. When hot, put in the cardamom pods, peppercorns, cloves and cinnamon sticks. Cook for 2-3 minutes, until aromatic and spices begin to brown, stirring occasionally (use caution; cloves can pop). Increase heat to high. Add the chicken and its marinade and stir-fry for 5 to 10 minutes. Lower heat and cook until chicken is browned and cooked through. Add mint and saute for 1 minute.
Notes:
Total time for this recipe includes 2 to 4 hours of marinating time.
Nutrition:
Per serving: 246 calories (percent of calories from fat, 34), 36 grams protein, 3 grams carbohydrates, trace fiber, 9 grams fat, 89 milligrams cholesterol, 422 milligrams sodium.
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