Instructions
Step 1: Grind green chillies, coriander leaves, mint leaves, and ginger-garlic paste into a smooth paste. Set aside.
Step 2: Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onions. Sauté until golden brown.
Step 3: Add the green paste to the onions and cook on medium flame for 5-6 minutes until the raw smell disappears.
Step 4: Add turmeric, coriander powder, cumin powder, black pepper, and salt. Mix well and cook for 2 more minutes.
Step 5: Add chicken pieces and mix to coat them with the masala. Cover and cook on medium heat for 15-20 minutes, stirring occasionally.
Step 6: Add slit green chillies and garam masala. Cook uncovered for another 5-7 minutes until oil separates and chicken is fully cooked.
Storage Information
Refrigerate any leftovers in an airtight container for up to 2 days. Reheat on the stove or in a microwave before serving. For best taste, consume within 24 hours. This dish is not ideal for freezing due to the fresh herb content.
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