Cooking time: 20 mins
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
Oil - 2 tsp
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)
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.
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:
Kavi is a foodie and loves to cook something new everyday, else she would get bored. She takes inspiration from many food bloggers. Her tried and tested recepies are shared here to inspire you. Happy Cooking!!