Chennai Chicken

1. 8 pieces of boneless chicken breast
2. Plain yogurt – 4 cups to marinate the chicken
3. Ginger root chopped fine – 2 inches
4. Garlic, 6 cloves, chopped
5. Mint leaves – 1/2 cup
6. Chopped red onions – 1 cup
7. Cilantro – 1/2 cup
8. Curry leaves – 5 leaves
9. Chili powder – 1 teaspoon
10. Ground cumin powder (Jeera) – 1 teaspoon
11. Ground coriander powder – 2 teaspoons
12. Turmeric – 1 teaspoon
13. Corn Starch – 1 3/4 oz (~50 grams)
14. Salt to taste
15. Oil for frying

Cut the chicken into bite-sized strips.

Chop the garlic and ginger and blend it into a paste.

Marinate the chicken strips with yogurt, ginger-garlic paste, chopped onions, cilantro, mint leaves, curry leaves, corn starch and the spices (chili, cumin, coriander, turmeric).  Add salt to taste.Mix all the ingredients well and let the chicken marinate in the fridge overnight (or at least 3 to 4 hours).

Fry the chicken till it’s golden brown.

Serve the chicken hot on a bed of organic arugula or a salad mix and a wedge of lime. Squeeze the lime over the chicken at the table.