Ingredients:
Chicken – 1, small, skinned, cut into bite-sized pieces
Yogurt – 1/2 cup
Onions – 2, medium, finely chopped
Ginger – 1 tblsp, minced
Garlic – 1 tblsp, minced
Green Chillies – 1, finely chopped
Coriander Powder – 1 tblsp
Cumin Powder – 1/2 tsp
Coriander Leaves – 2 cups, finely chopped
Mint Leaves – 1 1/4 cups, finely chopped
Oil – 1 tblsp
Red Chilli Paste – 1/2 tsp
Salt – 1/2 tsp
Method:
1. Combine the red chilli paste, salt and 1/4 cup of yogurt in a bowl.
2. Add the chicken pieces and mix well.
3. Keep aside for 15 minutes.
4. Heat oil in a large pan over medium flame.
5. Saute the onions until transparent.
6. Add the ginger and garlic.
7. Stir-fry for 3 to 5 minutes.
8. Add the green chillies, coriander and cumin powder.
9. Mix well.
10. Drain the marinade and add the chicken pieces to the pan.
11. Stir-fry over high flame for 4 to 5 minutes, stirring all the time.
12. Add the remaining yogurt to the bowl that was used to marinate the chicken.
13. Mix well so that any leftover marinade is mixed well with the yogurt.
14. Pour this into the pan and mix well.
15. Add the coriander and mint leaves.
16. Cover the pan with a lid and bring to a boil over low flame.
17. Simmer for 20 minutes or until the chicken is cooked.
18. Remove and serve hot with rice.
