Kashmiri Chicken with Mint

 

Click to enlarge

Click to enlarge

 

This dish is my take on a dish that was served at a teensy-weensy (only had 6-7 tables) fledgling Indian-Kashmiri restaurant called the Tandoori Chicken here in Temple, Texas.  Mr. Khan, the owner, took a liking to us, as we frequented his establishment once a week!  It was so good, that was no hardship.  :)  He would often chat with us at length.  You could just see the pride he took in his cooking when we complimented his food.

Sadly, despite the diverse population of this city, his business folded.  We were so sad to see that happen.  He was so forlorn when he came over to our table to tell us he was going to have to close down.  It was as if he felt immense shame for not being able to make a success of his business……….as if he were letting us down personally.   :)

His food was so good, I’m still trying to come up with similar versions of a few of his better dishes.  If you like Indian food, you will really like this easy-to-prepare Induction-friendly Chicken Mint dish.  It is so light and refreshing….not at all heavy like some curry dishes. I’ve included in it what I know for certain was in the original dish, plus added a couple items of my own.  I doubt Mr. Khan would say it’s EXACTLY like his :) ….but I think it’s quite close to what I remember his dish tasting like.  :)  Hope you’ll give it a try!

INGREDIENTS:

10 oz. chicken breast, skinned and deboned, cut into strips or chunks

2 T. olive oil

4 chopped green onions

1 tsp. grated fresh ginger

¼-¾ tsp. crushed dried red pepper (you know how hot you like stuff)

2 T. lemon juice

1 T. chopped fresh cilantro

1 T. chopped fresh mint

2 coarsely chopped seeded tomatoes

1/4 tsp. salt

1/2 tsp. Garam Masala Spice Blend (http://buttoni.wordpress.com/2009/07/13/garam-masala-indian-spice-blend/)

DIRECTIONS:

Heat the oil in a skillet or wok.  Add chicken and stir-fry for about 2-3 minutes or until done.  Add green onion and stir-fry 5 minutes longer.  Add all remaining ingredients and stir gently and simmer for 5-10 minutes more to meld flavors.  Transfer to a serving dish and serve over steamed cauliflower you have slightly mashed down with a fork.

NUTRITIONAL INFO:  Serves 2, each containing:

333 calories

20.95 g  fat

8.5 g  carbs

5.7 g  fiber

28.5 g  protein

291 mg. sodium

2.8 g  NET CARBS

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2 comments on “Kashmiri Chicken with Mint

    • I’m particularly fond of the mint flavor with chicken. Think you’ll like this one, Theresa. We used to have a little restaurant here run by a Mr. Kahn (Pakistani) who was quite proud of his mint chicken. And it was delish. This is my rendition of it.

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