Recipes Green Chicken Masala 4.0 (1,107) 1 Review Chef Way This fresh-flavored, spicy recipe calls for both chicken breasts and thighs and a good deal of spices, added slowly as the dish cooks. Easy Way Use only chicken thighs and add the spices all at once to cut back on the cooking time. By Vikram Sunderam Vikram Sunderam Vikram Sunderam is the prominent Indian chef behind Rasika restaurant in Washington, D.C. and the co-author of a cookbook by the same name. Sunderam won the James Beard Award for Best Chef: Mid-Atlantic in 2014 and is frequently nominated for Outstanding Chef and Outstanding Restaurateur. Food & Wine's Editorial Guidelines Updated on May 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 45 mins Yield: 4 to 6 Ingredients 2 cups cilantro leaves 1 cup mint leaves 1 jalapeño, coarsely chopped 4 garlic cloves, crushed 1/4 cup fresh lemon juice 1/2 cup water 2 tablespoons canola oil 1 onion, finely chopped 8 skinless, boneless chicken thighs (1 3/4 pounds), cut into 1-inch pieces 1 1/2 teaspoons turmeric 1/2 teaspoon cinnamon 1/2 teaspoon ground cardamom 1/8 teaspoon ground cloves 1 cup unsweetened coconut milk Kosher salt Basmati rice, for serving Directions In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth. In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes. Serve with basmati rice. Suggested Pairing Try this with a Gewürztraminer from Italy or Oregon. Rate it Print