Ingredients:
750 gms Chicken
3 medium onion
1 large tomato
1 bunch coriander
1/2 bunch mint leaves
8-9 clove garlic
2 inch ginger
8-9 green chillies
1 tsp Cumin
1 tsp whole garam masala
1 bay leaves
1/2 tsp turmeric powder
1 tbsp cumin powder
2 tbsp yogurt
Salt to taste
3 tbsp oil
Method:
Make coarse paste of coriander leaves, mint leaves, green chilies, garlic and ginger.
Marinate chicken pieces with this green masala and salt for at least 2 hours.
In a wok heat oil over a medium heat then add cumin seeds, bay leaf and whole garam masala. Let it crackle then add finely chopped onion and sauté till the onion turns pink, Add chopped tomatoes let it cook along with onion fir 4-5 minutes.
Add the marinated chicken along with marination. Let the chicken and the marination cook for 8-10 minutes stirring occasionally.
When the masala dries up and coats the chicken add yogurt and let it cook on slow heat with lid on for another 10-15 minutes or until the chicken is cooked.
Check for seasoning. Add little water if the masala has turned too dry but don’t make it watery as this is a dry gravy dish.
Sprinkle chopped coriander leaves and a good squeeze of lemon. Serve hot with paratha or roti.
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