Recipe - Indian Spiced Chicken

Three fourths pound Boneless skinless chicken
breasts
1 cup Nonfat yogurt, drained
One fourth cup Loosely packed fresh mint
leaves plus 2 tablespoons,
chopped
One half Inch fresh ginger, peeled
and chopped
1 teaspoon Ground coriander
1 pn Cayenne
1 teaspoon Sugar
2 teaspoon Butter or margarine
One fourth cup Onion, chopped
2 md Cloves garlic, crushed

Remove fat from chicken and make 3 or 4 long slits in meat to allow
marinade to penetrate. Mix yogurt, One fourth 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 MCRecipe Digest V1
#563 by Sherry Zeiss zeiss@tab.com on Apr 12, 1997