Mint Coriander Chicken Curry-Chicken with Cilantro and Mint
Preparation time-90 minutes
Serving-4
Ingredients:
For marination:
- Chicken (washed)-500 gm(medium pcs)
- Coriander leaves-1/2 cup
- Mint leaves-1/2 cup
- Green chilli-2
- Garlic cloves (peeled)-15 to 16
- Chopped ginger- 2 inch
- Turmeric powder-1/2 tsp
- Salt-1/2 tsp
For Curry:
- Roughly chopped onion-1
- Chopped onion in square shape-1
- Chopped tomato-1
- Chopped ginger-1 inch
- Garlic cloves (peeled)-10
- Turmeric powder-1/2 tsp
- Red chilli powder-1 tsp
- Chicken masala powder (any brand)-1 tsp
- Cumin seeds- 1tsp
- Cooking oil-4 to 5 tbsp
- Chopped coriander leaves
- Salt to taste
Method:
Marination:
- In a blending jar: Add garlic, ginger, green chilli, coriander leaves and mint leaves.
- Add little water and blend it into thick smooth paste.
- Add turmeric powder, salt, blended masala paste into the chicken and mix it properly.
- Keep it in refrigerator for one hour.
Curry Preparation:
- In a blending jar: add ginger, garlic, roughly chopped onion and tomato and blend it without water, keep the paste aside.
- Heat a pan, add 3 tbsp oil and let the oil heat properly.
- Add the marinated chicken in the pan and fry it for 3-4 minutes on medium flame (cover and cook).
- Once the chicken is half cooked, take out in a plate and keep it aside.
- Put 2 tbsp oil in the same pan and let it heat, add cumin seeds and fry it for few seconds.
- Add turmeric powder, red chilli powder and chicken masala powder into the pan and mix it.
- Add the blended masala paste and fry the masala on medium flame till oil is separated from it.
- Add square shape chopped onion and cook it for a minute on medium flame.
- Add 1/2 glass of water, add little salt (we had already added salt in marination process) and stir it.
- Once the curry start boiling, add the half cooked chicken into the gravy and gently mix it.
- Cover the pan and cook it for 3-4 minutes on slow flame, turn off the flame.
- Garnish with freshly chopped coriander leaves and serve hot.
