KASHMIRI CHICKEN ---------------- Ingredients: 1 medium size chicken, cut up 1.5 cups yogourt 1 small onion, finely chopped 2-3 garlic cloves, minced 1 inch piece ginger, crushed 1/4 tsp clove powder 1/2 tsp cinnamon 1 tsp cumin powder salt 1 tsp red chilli powder ["medium hot"; 1/2 tsp a bit tame; try 3/4 tsp] juice of 1 lemon (or 1 lime) 10-12 mint leaves 1 tbsp oil 1 lemon (or 1 lime), cut into wedges Directions: 1) Remove skin of chicken, trim fat, and cut into medium-sized pieces (unless already cut up, of course). 2) Mix yogourt, all spices, most of the mint leaves (finely chopped; leave some aside for garnishing), and lemon juice. Marinate chicken for at least 2-3 hours. (If you can marinate overnight, do the first hour at room temperature, the rest in the fridge. Also for longer marinade, drain excess liquid from the yogourt with a cloth before marinating.) Keep the marinade when done -- it becomes the sauce! 3) In heavy-bottom or non-stick pan, heat oil and add the marinated chicken (with sauce? not sure). Cook, covered, on medium heat for 15 minutes. Increase heat to high and reduce the gravy. Serve with chopped mint leaves and lemon (or lime) wedges.