I don't think I need to describe this gravy, the picture says it all. I wanted to make a green chicken curry which goes well with roti/chapathi and rice too. I had Spinach/Palak, Methi/Fenugreek leaves, Coriander and Mint/Pudina leaves in stock. I was just choosing randomly the greens to use in the curry for the day. Somehow the mint bunch was so attractive, that I decided to go with it. It definitely was a good choice and yummiest gravy I have made. So here goes the recipe:
Tasty Pudina Chicken Gravy
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Mint Chicken Curry
Cooking time: 20 mins
Serves: 4 Ingredients: Chicken - 1/2 kg (small cut pieces with or without bones) Onion - 1 chopped finely Tomato - 1 finely chopped ginger garlic paste - 1/2 tsp Bay leaf - 1 Cinnamon - 1/2 inch Turmeric powder - 1/2 tsp Chilli powder - 1 1/2 tsp Coriander powder - 1 tsp Garam masala - 1/2 tsp Salt Oil - 2 tsp To grind: Green chillies - 3 Mint leaves - 2 cups Coriander leaves - 1/2 cup Ginger - 1 1/2 inch piece Garlic - 4-5 cloves Khas Khas/ Poppy seeds - 1 tsp 3-4 cashews (optional) Method: 1. Wash the chicken properly with salt and turmeric powder. Drain all the water. 2. Marinate the chicken with some salt, 1/4 tsp turmeric powder, 1/2 tsp chilli powder and ginger garlic paste. 3. Heat oil in a cooker pan, add the bay leaf, cinnamon, and onion. Saute well until translucent. 4. Add the chicken pieces and cook for 5 mins. Meanwhile grind the items to a smooth paste with some water. 5. Add the ground paste to the chicken. Add the remaining chilli powder, corriander powder salt and garam masala. Mix all together. Add water if required and close the cooker with the lid and weight. Keep for 3 whistles and switch off. 6. Let the pressure settle down in the cooker. Open the lid, add the chopped tomato and boil the gravy for 8-10 mins. Thats it. Check for salt and serve the gravy hot with rotis or rice. Do try this recipe and let me know if you likes it. Happy Cooking! |
Rotis with Pudina Chicken curry
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