Step-by-Step Instructions

1. 1.Prepare the Green Paste

   Wash 7-8 green chilies, half a bunch of mint leaves, and half a bunch of fresh coriander (with stems). Blend them with a little water to form a smooth paste. If you have green onions, you can add them too.

2. 2.Heat Oil and Fry Whole Spices

   In a wok, heat 100 ml of cooking oil. Add 1 black cardamom, 1 small piece of cinnamon stick, 2-3 cloves, and a pinch of black peppercorns. Fry lightly until their aroma is released into the oil.

3. 3.Sauté Onions

   Add 2 medium-sized sliced onions to the wok. Fry them until they become translucent and achieve a light golden color. Avoid browning them too much, as we want to maintain the green color of the curry.

4. 4.Fry Chicken

   Add 1 kg of chicken pieces (with bone) to the wok. Fry the chicken on medium-high heat until its color changes and any natural water released by the chicken dries out. This helps to remove any raw smell.

5. 5.Add Ginger Garlic Paste

   Once the chicken is well-fried, add 2 teaspoons of ginger garlic paste. Continue frying the chicken with the paste for 2-3 minutes until the raw smell of the ginger garlic paste disappears.

6. 6.Season with Powdered Spices

   Add 1 teaspoon of salt (or to taste), 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of cumin powder. Fry for a few seconds to cook the spices. (Note: Turmeric can be skipped if you prefer a brighter green color).

7. 7.Incorporate Yogurt

   Add 1 cup of fresh yogurt to the chicken. Mix well and cook for about 1 minute until the yogurt is well combined with the chicken and spices.

8. 8.Add Green Paste

   Pour the prepared green paste into the wok. Mix thoroughly with the chicken. You will immediately see the vibrant green color developing.

9. 9.Simmer for Tenderness

   Reduce the flame to medium-low. Cover the wok with a lid and let the chicken cook for 20-25 minutes. The chicken will tenderize in the moisture from the yogurt and green paste. Ensure the chicken is cooked until very tender.

10. 10.Bhunaai (Sautéing) and Finish

    After 20-25 minutes, remove the lid. Increase the flame and sauté the chicken until any remaining moisture evaporates and the oil separates from the curry. Add 1/2 teaspoon of garam masala powder and mix well to enhance the flavor.

11. 11.Garnish and Serve

    Garnish the green chicken curry with freshly chopped green coriander, julienned ginger, and sliced green chilies. Serve hot with naan, roti, or paratha.