*  Exported from  MasterCook Mac  *

                         Ajwain-Flavored Chicken

Recipe By     : Madhur Jaffrey's Spice Kitchen
Serving Size  : 1    Preparation Time :0:00
Categories    : Main courses, poultry*           Snacks, savory*
                Indian, Pakistani, Sri Lankan*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        kip filets
   1      teaspoon      freshly ground black pepper
     1/4  teaspoon      turmeric
     1/4  teaspoon      cayenne -- or more
   1      teaspoon      ground cumin
     1/2  teaspoon      ajwain seeds
     3/4  teaspoon      salt
   1      clove         garlic -- peeled and crushed
   3      tablespoons   vegetable oil -- divided

Preheat the oven to 350F.

Cut each chicken piece into thirds lengthwise, and then crosswise 
into 3/4- to 1-inch segments.
Put in a bowl and add the black pepper, turmeric, cayenne, cumin, 
ajwain, salt, garlic, and 1 tablespoon of the oil.
Mix well and set aside for 15 to 30 minutes or longer, covering and 
refrigerating if necessary.

Heat the remaining 2 tablespoons oil in a wok or large non-stick 
frying pan over very high heat. 
When very hot, put in the chicken.
Stir-fry until chicken pieces are lightly browned or turn opaque on 
the outside.

Put in a baking dish and cover loosely with lightly oiled wax paper.
The wax paper should be inside the dish and directly on the chicken 
pieces. [Why wax paper and not foil?]
Bake for 8 to 10 minutes, or until the chicken pieces are just cooked 
through.
If not eating immediately, remove the chicken pieces from the baking 
dish to prevent them from drying out. 

Serves 3-4 as main. [Not 4 big eaters.]

Author's note:
Can be pierced with toothpicks and nibbled on with drinks, added to 
salads, or eaten at picnics.

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