*  Exported from  MasterCook Mac  *
               Murgh Ke Mazedar Tukray - Chicken Bits - India
 Recipe By     : Madhur Jaffrey’s  Quick & Easy Indian Cooking
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Madhur Jaffrey’s  Quick          Madhur Jaffrey
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  lbs           chicken breast, no skin, no bone -- 4 breast
    2      tsps          freshly ground black pepper
      1/2  tsp           ground turmeric
      1/2  tsp           cayenne pepper
    2      tsps          ground cumin
    2      tsps          dried thyme or 1/2 or 1/3 tsp ajwain seeds
    2      cloves        garlic
    2                    bright red paprika
    1 1/2  tsps          salt
      3/8  c             vegetable oil -- about
 Preheat oven to 350F. Cut each chicken breast piece into thirds.
 lengthwise and then crosswise into 3/4-inch to 1-inch segments. Put in
 bowl. Add black pepper, turmeric, cayenne, cumin, thyme, garlic,
 paprika, salt and 1 tablespoon of oil. Mix well and set aside for 10
 minutes or longer. Heat 2 tablespoons oil in a wok or large non-stick
 pan over very high heat. When  oil is very hot put in chicken. Stir-fry
 quickly until chicken pieces are lightly browned or turn opaque on
 outside. Put in baking dish, cover loosely with lightly oiled waxed
 paper (which should sit inside dish and directly on chicken) and bake
 for 8-10 minutes or until chicken pieces are cooked through. If not to
 be eaten immediately, remove chicken pieces for dish to prevent them
 from drying out. Seasonings can be premixed and used on fish, beef and
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 Per serving (excluding unknown items): 98 Calories; 11g Fat (94%
 calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 402mg