This is a very tasty Chicken curry which can be prepared as gravy or dry type according to your taste. As the name indicates this will be somewhat green in colour as it uses lot of mint and coriander leaves in the masala paste. Thus it has a unique aroma which is sure to linger your taste buds too. It is basically the Malabari biriyani masala that we are using in it . You can include variations according to your taste and spice level.
Serves 6
INGREDIENTS:
- Chicken pieces - 15 nos. (I used one packet of boneless chicken )
- Onions - 2 big sized- thinly sliced
- Tomatoes - 2 medium sized - chopped to cubes
- Ginger - an inch piece - finely chopped
- Garlic - 5 pods -finely chopped
- Green chillies - 4 finely chopped
- Mint and coriander leaves - finely chopped - 1 cup
- Cumin seeds - 1/2 tablespoon
- Coriander powder - 3 tablespoons
- Turmeric powder- 1 tablespoon
- Garam masala powder- 1 tablespoon
- Salt as needed
- Lime juice - 1 tablespoon (optional )
- Capsicum- 1/2 - cubed
How to Prepare:
Step 1: Cut and clean the chicken pieces. (I made bite sized pieces as the flavours go well into it with that size and also it cooked easily and quickly). Marinate it with turmeric powder, coriander powder, lime juice and salt and keep for 1 hour.
Step 2: Grind together the cumin seeds, ginger, garlic, green chillies ,mint and coriander leaves to a fine paste without adding water.
Step 3: In a pan, heat butter/oil. Add the sliced onions and saute till it turns transparent. Add the masala paste and saute till its raw smell leaves. Add the chopped tomatoes and saute well till its mixed well with the gravy. Add the madrinated chicken pieces and mix well with the masala. Add salt and garam masala and mix well. Add about 2 cups water and close with lid. Let it cook for about 20 minutes stirring in between. Remove the lid once the chicken is cooked and add the capsicum. Allow to cook till the gravy thickens and coats the chicken pieces.
Step 4: Serve hot with boiled rice, basmati rice varieties or with Flat bread varieties.
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