Ingredients:
Chicken, cut into pieces - 1 lb
Coriander leaves, chopped coarsely - 2 bunches
Mint leaves, chopped coarsely - 1 bunch
Long green chillies - 4-6
Fresh red chillies - 2
Ginger-garlic paste - 2 tsp (or use fresh ginger and garlic coarsely chopped)
Onion, large, chopped fine - 1
Tomato, large, chopped fine - 1
Garam masala - 2 tsp
Coriander powder - 2 tsp
Water - 1.5 cups
Cornflour or besan (chickpea flour) - 2 tbsp
Oil - 2-3 tbsp
Salt - to taste
Time (cook+prep): about 30 min
Method:
Take 1/4 cup water in a blender and throw in the chillies and ginger & garlic. Blend for a few seconds, then add half the coriander leaves. Blend a few more seconds, then add another ~1/4 cup of water. Now add the rest of the coriander leaves and blend for a minute or so. Lastly, add the mint and blend well, adding small amounts of water if required, in order to make a thick paste.
Heat 2 tbsp oil in a wok, and add the onions. Fry on a medium flame until golden brown. Add the coriander-mint paste and salt and fry until the excess water evaporates and the oil separates to the sides. Now add the chicken pieces and fry for 5 min. Mix in the garam masala and coriander powder and fry another 2 min. Stir in the water and cook covered on a medium flame for 20 min. Take the besan or cornflour in a bowl, add about 1 tbsp of the water from the gravy, whisk into a uniform thick paste, adding slightly more gravy if necessary. Pour paste into the wok, mix well to thicken the gravy. Serve hot with chapatis or rice.
Author: Shrinkingsodacan
Chicken, cut into pieces - 1 lb
Coriander leaves, chopped coarsely - 2 bunches
Mint leaves, chopped coarsely - 1 bunch
Long green chillies - 4-6
Fresh red chillies - 2
Ginger-garlic paste - 2 tsp (or use fresh ginger and garlic coarsely chopped)
Onion, large, chopped fine - 1
Tomato, large, chopped fine - 1
Garam masala - 2 tsp
Coriander powder - 2 tsp
Water - 1.5 cups
Cornflour or besan (chickpea flour) - 2 tbsp
Oil - 2-3 tbsp
Salt - to taste
Time (cook+prep): about 30 min
Method:
Take 1/4 cup water in a blender and throw in the chillies and ginger & garlic. Blend for a few seconds, then add half the coriander leaves. Blend a few more seconds, then add another ~1/4 cup of water. Now add the rest of the coriander leaves and blend for a minute or so. Lastly, add the mint and blend well, adding small amounts of water if required, in order to make a thick paste.
Heat 2 tbsp oil in a wok, and add the onions. Fry on a medium flame until golden brown. Add the coriander-mint paste and salt and fry until the excess water evaporates and the oil separates to the sides. Now add the chicken pieces and fry for 5 min. Mix in the garam masala and coriander powder and fry another 2 min. Stir in the water and cook covered on a medium flame for 20 min. Take the besan or cornflour in a bowl, add about 1 tbsp of the water from the gravy, whisk into a uniform thick paste, adding slightly more gravy if necessary. Pour paste into the wok, mix well to thicken the gravy. Serve hot with chapatis or rice.
Author: Shrinkingsodacan
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