| chicken |
1kg, 14pcs |
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| garlic paste |
1tbsp |
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| ginger paste |
1tbsp |
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| coriander powder |
1tsp |
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| cumin powder |
1tsp |
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| fenugreek powder |
1tsp |
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| salt |
to taste |
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| yogurt |
2 cup |
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| mint leaves |
1/2 bunch |
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| fresh coriander |
1/2 bunch |
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| green chillies |
20, chopped (adjust to
taste) |
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| lemon juice |
2tbsp |
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| ginger julienne |
1tbsp |
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| oil |
1/2cup |
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| Method: |
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| In a
blender add yogurt, mint leaves, fresh coriander, green chillies and blend it
to make a smooth paste. |
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| Heat oil in
a wok, saute garlic paste and ginger paste for 30 seconds. |
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| Add chicken
and fry for 5 minutes. |
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| Add
coriander powder, cumin powder, fenugreek powder, salt and fry for another 5
minutes. |
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| Now add the blended paste
and mix well. |
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| Cover and
cook on a low heat until chicken is tender. |
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| Remove the
cover and add ginger julienne and cook for another 5 minutes. |
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| Pour lemon
juice, cover the lid and remove from heat. |
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| Serve hot
with chapati or naan. |
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| Serves 6. |
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