Ingredients

• 1 - chicken, cut into medium pieces.
• Juice of 2 small limes.
• 1/2 tsp - salt| For the chutney:
• 1 cup - washed mint/pudina leaves.
• 2 cups - washed coriander/cilantro leaves.
• 2 cloves - garlic.
• 2-3 - green chillies.
• 8 tbsp - desiccated coconut.
• 2-3 tbsp - butter.
• Salt and sugar to taste.
• 1 - small onion.
• 1/2 tsp - jeera/cumin seeds.
• 1/2 tsp - pepper corns| For the gravy:
• 1-2 - chopped onions.
• 2-3 - dried red chillies.
• 2 - sticks of cinnamon.
• 2-3 - cardamoms.
• 3-4 tbsp - ghee/clarified butter.
• 1/2 tsp - ginger-garlic paste.
• 1/2 tsp - haldi/ turmeric powder.
• 2 sprigs - curry leaves.
• A handful of chopped fresh coriander/cilantro leaves.
• Salt to taste.
• 2 tbsp - vinegar.
• 3 tbsp - kasoori-methi powder (optional).

How to Make Pudinaywali Murg

• Wash and marinate the chicken pieces in salt and lime juice.
• Grind all the chutney ingredients with some water to a smooth paste.
• Heat ghee in a pressure cooker and fry the whole spices and onions till pink.
• Add garlic-ginger paste, salt and haldi/turmeric. Fry well.
• Add the ground chutney, 2 tbsp at a time and fry well to a dark-green colour.
• Wash the chicken, drain and add to the pressure cooker.
• Toss around till well-coated and light brown all over.
• Add kasoori methi, vinegar, 2 cups water, some curry leaves and bring to a boil.
• Cover and pressure-cook on high for 1 whistle and then simmer for 5 mins.
• Add vinegar, chopped coriander (and kasoori methi for aroma) and mix well.
• Cover and keep till ready to serve with rotis/rice.