An Indian girl I used to date introduced me to authentic Indian cuisine, spices and cooking techniques. This is one of the few dishes that I made often. One thing is for sure, I really miss the India Clay Oven restaurant I lived near in San Francisco. So, this is my best shot at Indian food. As always, I’d love to learn more.

1 pound skinless, boneless chicken breasts, cut into 1 inch chunks
2 garlic cloves, finely minced
1 cup finely chopped fresh cilantro
½ cup finely chopped fresh mint leaves
1 teaspoon ginger, finely minced or grated
1 tablespoon fresh lime juice
1 jalapeno pepper, finely chopped
1 tablespoon salt
1 tablespoon of extra virgin olive oil

In a large mixing bowl, whisk together all the ingredients except for chicken. Add chicken and toss till well coated. Cover and refrigerate for 3-6 hours. Longer marinating will result in stronger flavor. After marinating, place chicken on wooden skewers for cooking. You can also marinate whole chicken pieces. This marinade makes awesome chicken wings!

Two ways to cook this style of chicken: broil or grill. If broiling, place in a lightly greased baking dish and heat under a broiler for 20 minutes or so. For grilling, cook on a grill or a cast iron grill pan, turning often, for about 20 minutes or until done. Serve with Spiced Basmati Rice.