Friday, 19 June 2015

Mint Coriander Chicken Curry-Chicken with Cilantro and Mint

Preparation time-90 minutes

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
  • 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.

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