A karhai is an Indian wok (many anthropologists believe that the utensil actually originated in India), and this is a stir-fried dish. I like dark meat and prefer chicken thighs here, but lovers of white meat may use boned and skinned chicken breasts. Serve it with rice or Indian (or Middle Eastern) flatbreads. You could serve the Mushroom and Pea Curry on the side. You could also have this cold, even take it on a picnic.

　　

Ingredients

serves 4

　　

For the Marinade

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

　　

You also Need

3 tablespoons olive or canola oil

　　3/4 cup chopped onions

　　3 tablespoons chopped fresh mint

　　

Step 1

Combine all the ingredients listed in the marinade in a glass or stainless steel bowl. Mix, cover, and refrigerate for at least 30 minutes or as long as overnight.

　　

Step 2

Pour the 3 tablespoons of oil into a wok, karhai, or large frying pan and set over medium-high heat. When hot, add the onions. Stir-fry for a minute. Add the chicken with all its marinade. Stir-fry another 3 minutes or until the chicken is just cooked through. Add the mint and stir-fry a few seconds.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.