Ingredients

• For paste:
• 1/2 bunch - mint leaves
• 1/2 bunch - coriander leaves
• 2 tbsp - chopped onions
• 5 - green chillies, chopped
• For spice powder:
• 1/4 inch - cinnamon
• 1 - bay leaf
• 1 - star anise
• 250 g - chicken
• 2 - onions, finely chopped
• 1 - tomato, finely chopped
• 1 tbsp - ginger-garlic paste
• 3 tbsp - cooking oil
• 1/2 tbsp - red chilli powder
• Salt - to taste
• 10 - cashews (soak in water and make the paste)

How to Make Mint Chicken Curry

• Prepare mint paste using mint leaves followed by coriander leaves, 2 tbsp chopped onions and green chillies with a little water.
• Soak cashews for 30 minutes and grind into smooth paste.
• Prepare spice powder by grinding cinnamon, bay leaf and star anise.
• Heat oil in a kadai and add spice powder. Then add finely chopped onions followed by the ginger-garlic paste.
• Saute nicely and add mint paste. Cook for a few minutes until the raw smell goes.
• Add finely chopped onions, saute for 3 mins and then add cashew paste, tomatoes, salt and red chilli powder.
• Now, add chicken and mix properly.
• Add some water and cook for 15 mins or until chicken gets completely cooked.
• Serve hot with rice or roti.