A curry which is prepared using a range of aromatic spices and herbs. The fresh blend of mint and coriander leaves adds a special flaour to this dish. This is one of the dishes which is prepared at home often for dinners, to accompany rotis.
Ingredients:
Chicken – 800 gms
Green chillies – 4
Onion – 2 medium
Ginger garlic paste – 1 1/2 tbsp
Tomato – 1 big
Curds/Yogurt – 1/2 cup
Mint leaves – little less than 1/4 cup chopped
Coriander leaves – 1/4 cup chopped
Turmeric powder – 1/2 tsp
Saunf/Aniseed – 1 tsp
Cardamom – 2 small or 1 badi elaichi (1 big)
Cloves – 2
Cinnamon – 1/2 inch piece
Water – 1/4 cup
Salt to taste
Oil – 2 tbsp
Preparation:
Wash and clean the chicken. Marinate it with yogurt and keep it aside for 30 minutes. Chop onions finely and also chop the tomatoes.
In a pan, heat 1/2 tsp oil. Add 1/2 tsp saunf/aniseed and the green chillies cut into pieces. Saute it well and add 1/2 of the mint leaves and coriander leaves to the green chillies and spices. Saute it just once for 1/2 minute and take it out. Grind all of it in a mixie to a fine paste with 1 tbsp of water.
In the same pan, heat 1 1/2 tbsp oil. When it becomes hot, add 1/2 tsp saunf, elaichi/cardamom, cinnamon, cloves and add the finely cut onions. Saute it well till it turns pink in colour. Then, add the ginger-garlic paste and saute until the raw smell of the paste disappears. Once done, add the tomatoes and turmeric powder. Saute until it becomes mushy.
Add the marinated chicken and the ground paste and saute well for 5 minutes. Then, add 1/4 cup of water and close with a lid. Adjust the seasoning and cook until the chicken is soft.
Serve it with chappathis or rice.
Meal Haven 