A flavorful and aromatic chicken curry made with a fresh green paste of coriander, mint, and green chilies, blended with yogurt and spices. This dish is cooked until the chicken is tender and the gravy is rich and thick.
All Ingredients - For the Green Paste
Coriander leaves1 cup, chopped
Mint leaves1 cup
Green chilli8-10
Yogurt1 cup
All Ingredients - For the Curry
Oil1/2 cup
Onion1 cup, chopped
Bay leaves2 pcs
Cinnamon stick1 pc
Cloves5-6
Ginger & Garlic paste2 tsp
Salt1 tsp
Chicken2 kg
Garam masala1 tsp
Black pepper1 tsp
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6: Add Spices
Sprinkle the garam masala and black pepper powder over the chicken. Stir well to incorporate the spices into the curry.
Step 7: Simmer the Curry
Cover the pan with a lid and let the curry cook on medium heat for 5 minutes.
Step 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.
Step 9: Garnish and Serve
Once the curry is ready, transfer it to a serving dish. Garnish with fresh mint and coriander leaves before serving.
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