Ingredients
1 Kg Chicken (curry cuts with bone, small to medium sized)
Paste:
5-7 Green Chilies
Quarter to Half Cup Coriander Leaves
Half a Lemon, juice
2'' Stick Ginger
5-6 Garlic Cloves
1 Tbsp Salt
Quarter Cup Mint Leaves
1 Tbsp Cornflour
1 Tbsp of the Green paste blend (from the above paste)
1 Tbsp Garam Masala (OPTIONAL)
1 Tbsp Vinegar (OPTIONAL)
1 Tbsp Soya Sauce (OPTIONAL)
Method
Marinate Chicken for atleast an hour, add the cornflour and garam masala and mix the chicken again.
In a Large Skillet, add oil, allow to heat for 30 seconds, add the remaining green paste and let it fry. Keep stirring on low flame till the oil oozes out of the paste. Then add the marinated chicken with half a cup of water. All the chicken to cook on medium flame.
Make sure to leave the skillet open and not covered, as the gravy consistency needs to be minimal.
Stir every 4 minutes. Let it cook for 20 mins.
After 20 minutes, add the soya sauce and vinegar if it needs some tangy flavour only. Also feel free to add additional fresh green chilies and powdered pepper to make it spicier. Cover the chicken for 5-7 minutes and then turn of the stove and serve.
Serve with Steamed ghee rice or parotas
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