| Serves: 4
Cooking time (approx.): minutes
Style: North Indian Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
1 medium onion(s) chopped and made into a paste
1 cup(s) yoghurt
1 tablespoon(s) oil
1 tablespoon(s) finely chopped mint leaves
1 teaspoon(s) hot spice mix (garam masala) powder
1 teaspoon(s) each of ginger and green chilly paste
salt to taste
finely chopped coriander leaves for garnishing
- Heat oil in a heavy-bottomed pan on medium level for about 2 minute(s).
- Add the onion, ginger and green chilly pastes and fry on medium level for about 3 minutes or till the paste is lightly browned. Add hot spice mix. Fry again for a few seconds.
- Add the yoghurt, mint leaves and chicken. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is tenderised.
Garnish with finely chopped fresh coriander. TIP: - The gravy can be thickened by adding cornflour dissolved in some yoghurt before the chicken is fully cooked.
Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti). |
