Step-by-Step Instructions

1. 1.Prepare the Green Paste

   In a blender, combine the chopped coriander leaves, mint leaves, and green chilies. Add 1 cup of yogurt and blend until you have a smooth, vibrant green paste.

2. 2.Sauté Aromatics

   Heat oil in a large wok or pan over medium-high heat. Add the chopped onions and sauté until they become translucent. Then, add the bay leaves, cinnamon stick, and cloves, and continue to sauté for another minute.

3. 3.Cook the Base

   Add the ginger-garlic paste and salt to the pan. Stir and cook for 2-3 minutes until the raw smell disappears and the onions start to turn golden brown.

4. 4.Sauté the Chicken

   Add the chicken pieces to the pan. Sauté on high heat, stirring frequently, for about 5-7 minutes until the chicken is no longer pink and is well-sealed on all sides.

5. 5.Combine with Green Paste

   Pour the prepared green paste over the chicken. Mix thoroughly to ensure all the chicken pieces are evenly coated with the paste.

6. 6.Add Spices

   Sprinkle the garam masala and black pepper powder over the chicken. Stir well to incorporate the spices into the curry.

7. 7.Simmer the Curry

   Cover the pan with a lid and let the curry cook on medium heat for 5 minutes.

8. 8.Final Cooking

   After 5 minutes, remove the lid. Continue to cook the curry, stirring occasionally, until the chicken is fully cooked, tender, and the gravy has thickened to your desired consistency.

9. 9.Garnish and Serve

   Once the curry is ready, transfer it to a serving dish. Garnish with fresh mint and coriander leaves before serving.