Ingredients
- 1/2 kg chicken boneless
- 1 cup mint leaves
- 2 cups corriander leaves
- 1 1/2 tbsp ginger, garlic paste
- Salt
- 3 green chillies
- Whole masala (3 sticks cinnamon, 5-6 pods cardamom, 3
tsps jeera)
- 2 sliced onions
- 2 tsps oil
- 2 tsps butter
Method
- Boil chicken ½ cup water, add ½ tbsp ginger garlic
paste and little salt for 5 mins.
- Meanwhile heat oil in a pan, add cinnamon and cardamom,
add onions and saute till golden brown,add green chillies and saute for 10
seconds.
- Put this masala in grinder with mint and coriander
leaves,add stock of chicken and grind to a smooth paste.(add water if need
be).
- Take butter in a pan, heat it ,add jeera and when they
splutter ,add this paste, mix well, reduce heat and cook paste for 5
mins,.
- Add boiled chicken (check salt) and continue cooking
till chicken done and gravy thick. (you can add lemon juice if you want
to)
- Garnish with onion rings and serve hot with naan.
- Vegetarians can substitute with paneer pieces instead of chicken and add water for grinding paste.
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