Step-by-Step Instructions

1. 1.Prepare Mint Coriander Paste

   Make a smooth paste by blending mint leaves, coriander leaves, green chilies, and a little water. Set this paste aside.

2. 2.Marinate the Chicken

   In a bowl, combine the chicken pieces with ginger garlic paste, yogurt, some salt, freshly ground black pepper powder, and half of the prepared mint coriander paste. Mix everything well with your hands to ensure the chicken is thoroughly coated. Marinate the chicken for at least 2-3 hours.

3. 3.Sauté Onions

   Heat some vegetable oil in a pan. Add the onion slices along with a pinch of salt. Fry the onions for 4-5 minutes on medium flame until they are softened and slightly caramelized.

4. 4.Cook Marinated Chicken

   Add the marinated chicken pieces along with all the marinade to the pan with the sautéed onions. Cook for 15 minutes on medium flame, stirring occasionally.

5. 5.Simmer Chicken in its Juices

   Cover the pan and cook the chicken in its own released juices for another 15 minutes on low flame, or until the chicken becomes soft and tender.

6. 6.Add Remaining Paste and Chilies

   Add a big pinch of sugar, the remaining mint coriander paste, and chopped green chilies to the chicken. Mix everything well for about a minute. Immediately turn off the heat to preserve the fresh flavor of the mint.

7. 7.Final Seasoning and Serve

   After turning off the heat, add the remaining black pepper powder and a squeeze of lemon juice. Mix well. Serve the delicious Pudina Chicken hot with plain chapati or roti and some fresh onion rings.