- 1 chicken, skinned and cut into serving pieces
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 250 ml (1 cup) plain yoghurt
- 2 tablespoons oil
- 3 large onions, finely chopped
- 2 tablespoons fresh ginger paste
- 2 tablespoons garlic paste
- 5 green finger-length chillies (more if desired), finely chopped
- 2 tablespoons coriander powder
- 1 teaspoon cumin powder
- 200 g (4 cups) finely chopped fresh coriander leaves
- 100 g (2½ cups) fresh mint leaves, washed and chopped fine
1 Mix the chicken pieces with the chilli powder, salt and half of the yoghurt. Marinate for 15 minutes. (Reserve the remainder of the yogurt for later use.)
2 In a large saucepan or wok, heat the oil over medium heat and stir-fry the onions until transparent before adding the ginger and garlic paste. Stir-fry until fragrant, about 5 minutes. Add the green chillies, coriander and cumin powders, stirring well into the onion mixture.
3 Drain the chicken pieces and add to the pan. Increase the heat to high and stirfry for 5 minutes. Stir constantly to prevent sticking and burning.
4 Scrape the leftover marinade from the bowl into the cooking chicken pieces, and add the remaining yoghurt. Add the chopped coriander and mint leaves and mix well.
5 Bring to a boil, then cover with a lid, reduce the heat to low and cook until the chicken pieces are done, about 20 to 25 minutes. Serve hot.
Serves 4-6
Preparation time: 20 mins
Cooking time: 25 mins
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