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Quick Indian Recipes

Pan-Fried Cheese With Potatoes and Cauliflower in Vinegar Sauce. (Photos By Renee Comet / Styled By Lisa Cherkasky For The Washington Post)

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1 tablespoon finely chopped mint

1/4 teaspoon salt

2 tablespoons vegetable oil

6 boneless, skinless chicken thighs, cut into 1 1/2 -inch pieces

Lemon wedges, for garnish

Combine the yogurt, ginger-garlic paste, tikka masala, lemon juice, mint, salt and oil in a large bowl. Add the chicken and mix to coat evenly. Cover and refrigerate for 30 minutes.

When ready to cook, preheat the oven to 400 degrees. Lightly grease a medium roasting pan.

Drain the marinade from the chicken, discarding the marinade. Arrange the chicken pieces in a single layer in the pan and roast for 15 to 20 minutes (start checking after 10 minutes), until the meat is cooked through. Serve with lemon wedges for squeezing over the meat.

Per serving: 232 calories, 22 g protein, 4 g carbohydrates, 14 g fat, 94 mg cholesterol, 3 g saturated fat, 185 mg sodium, 0 g dietary fiber

Recipe tested by Leslie A. Garcia; e-mail questions tofood@washpost.com

Pan-Fried Cheese With Potatoes and Cauliflower in Vinegar Sauce (Sirka Panir)

8 servings

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