Pepermint Chicken
1 kg. (36 oz.) Chicken

Masala (Spices) for grinding:
1/4 Cup fresh Mint leaves chopped
1 Cup Cilantro (Coriander leaves) chopped
2” piece of Ginger
10-12 cloves of Garlic
1 Tomato
3 Sticks of Cinnamon
3 Cardamom Seeds crushed
10 Cloves

8-10 Almonds soaked in water

For cutting in long:
6-7 Green Chilies (If you are using Jalapeno Pepper then use only 1 )
1 Onion

Dry Masala (Spices):
1&1/2 tsp. Salt
1 tsp. Red Chili powder
1/4 tsp. Turmeric
2 tbls. Coriander seed powder

1/2 Cup Curd or Yogart
1/2 Lemon Juice
For Garnish:
Cilentro ( Coriander leaves)

Method:

Wash chicken and cut in bite size pieces. Cut onions and green chilies in long. Put the Mint leaves ginger, garlic, cumin, coriander, cloves, Cardamom, Cinnamon, Tomato and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the almonds and water and then blend again, set aside.

Heat oil in a pan and add four tablespoons of oil. Add onions and chilies in it and fry until golden brown. Add dry Spices and add ground Spices (paste) in it and also 1/2 Cup of Curd or Yogart and let it fry until aroma of fried spices start coming and it leaves the sides of the pan. Add Chicken pieces in it and mix well. Let it fry for few minutes. Add lemon Juice and cook until chicken is fully cooked. It takes about 45 to 50 minutes to cook. If it is catching at the bottom you can add little amount of water. Remove from heat.

Garnish it with cilantro (coriander leaves).

To add a comment please login by clicking here