Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken; cut into 8 pieces |
| \N \N | ; (800 g) |
| 125 grams | Mint leaves; chopped |
| 2 teaspoons | Ginger paste; (10 g) |
| 2 teaspoons | Garlic paste; (10 g) |
| 2 teaspoons | Lemon juice; (10 ml) |
| 1½ cup | Nonfat curd; beaten 2 tsp (10 g) |
| \N \N | ; coriander powder |
| \N \N | ; (360 ml) |
| 1 teaspoon | Turmeric powder; (5 g) |
| \N \N | Salt to taste |
| 4 \N | Onions; sliced fine (200 g) |
| 1 teaspoon | Chopped green chilli or to taste; (5 g) |
| \N \N | Water as required |
PRICK chicken pieces with a fork. Combine mint leaves, ginger paste, garlic paste, lemon juice, curd, coriander powder, turmeric powder and salt. Apply it to the chicken pieces. Cover and refrigerate for two to three hours. Set oven at moderate temperature (gas mark 5/190C/370F).
Spread onion slices in a baking dish and bake till golden (about 15 minutes). Remove the onion slices, add half cup water and grind to a fine paste. Keep aside. Place a heavy bottomed kadai on medium heat. Add marinated chicken along with the marinade and cook, stirring constantly, till well coated with the masala. Lower the heat, cover and cook, stirring occasionally, till almost dry.
When cool, add onion paste and green chilli pieces. Cover and simmer, adding half cup water at a time, till done and almost dry. Serve hot.
Converted by MC_Buster.
NOTES : Sauteed chicken flavoured with mint Converted by MM_Buster v2.0l.