1. Cut chicken into 1 inch pieces. Score each piece to allow the marinade to get deep inside.

2. Grind the ginger, cinnamon, garlic, cloves, cardamom, cumin, chili powder, cilantro, and mint in a blender. To help the spices grind finely, add the sour cream to the blender and grind a little longer. When it forms a thick paste, stir in 1 teaspoon of salt and the yogurt.

3. Place the chicken in a zip top bag. Add the yogurt marinade and thoroughly coat the chicken. Refrigerate the bag for at least 3 hours. 

4. Cook the marinated chicken on a hot grill. Leave as much of the marinade on the chicken as possible. Since it will cook more in the next step, do not cook the chicken all the way through.

5. Sauté the onions and a 1/4 teaspoon of salt in the oil and butter until golden brown. Add the grilled chicken in the pan and fry for a couple minutes with the onions.


- If you want to make the dish less spicy, reduce the amount of chili powder that is used.

- The longer the chicken is marinated, the more tender it becomes. I would marinate it for at least two or three hours but I usually do it overnight.

- Try putting the chicken pieces on wooden skewers that have been soaked in water for 30 minutes. This makes the chicken easier to handle on the grill. Just lay the chicken skewers over the sautéed onions for a nice presentation.


2 lbs boneless chicken
1 cinnamon stick

3 cloves

2 cardamom pods

1/4 tsp cumin, ground

1/2 tsp Indian chili powder

1 piece ginger, peeled, 1 inch

3 cloves garlic

1/4 bunch cilantro

1 bunch mint leaves

1 1/4 tsp salt

1 cup plain yogurt

3 Tbs sour cream

1 large onion, cut into small pieces

2 Tbs oil

2 Tbs butter

Mint Chicken  [INDIAN CHICKEN recipe]

This recipe is based on one that my sister-in-law served for a dinner at her house over 20 years ago. It is delicious and very easy to make - just prepare the marinade for the chicken then grill it. Serve with a simple Rice Pulav or Chapatis.