By Alison Pinto
Ingredients:
1 Kg Chicken (cut into desired sized pieces)
2 large bundles of fresh dhania leaves (washed and chopped fine)
1 bundle of mint (pudina) leaves (washed and chopped fine)
3-4 large onions (chopped fine)
2-3 ginger-garlic paste
3-4 green chillies chopped fine (or add more if you want spicier)
1/4 kg curd
3-4 sp. dhania powder
1 1/2 sp. jeera powder
1/2 sp red chilli powder
Salt to taste
Oil
Method:
- Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins.
- Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute.
- Add the green chillies, dhania and jeera powder, mix well.
- Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 mins., taking care not to burn.
- Add the curd left over from the chicken marinade and the other half too, mix well
- Add the dhania and mint leaves, and mix well.
- Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.
- Serve hot, and grate a little paneer on top if desired.
Non Veggies Index
