This time I tried mom's recipe rather than my usual marinating the chicken in a mint paste... Well it does taste much better and looks wonderful too.... Afterall its mom's recipe
Ingredients:
Chicken 1/2 kg
Onions 2 big finely diced
Cooking oil : 4 tablespoons
Cumin seeds : 1 teaspoon
Asafoetida : 1 pinch
Garlic cloves : 7 large
Ginger : 2 inches
For mint paste :
Mint : 1 bunch : leaves cleaned, no stalks
Coriander : a few leaves, 1/4 the quantity of mint
Green chillies : 3
For marinade :
Chicken masala or garam masala : 1 tablespoon
Salt: to taste
White vinegar : 2 tablespoons
Instructions
Marinate the chicken with the marinade spices and keep aside for about 30 mins. Do not put in fridge.
While the chicken marinates prepare the rest of the stuff, like chopping onions, ginger garlic paste, clearing the mint & coriander.
Put the mint leaves, coriander leaves, green chillies and a lill water in a blender and make a paste.
The most important instruction for cooking this dish: don't let it dry in the process of cooking and cook throughout on a medium flame with the lid on.
Now put the pan on stove on high flame. Add asafoetida and Cumin. Once Cumin starts to crackle add the marinated chicken.
Put the heat to a medium, stir the chicken so that its coated with the oil, and put the lid. Let it cook for about 3 minutes.
Now add diced onions and ginger garlic paste. And let it cook with lid on for about 7 - 10 mins till the onions are a bit cooked, stirring occasionally.
If at any time you feel its getting a bit dry, sprinkle a lill water and continue cooking. The dish should remain moist but not with gravy.
After the onions and chicken have cooked for sometime add the mint paste. Bring to boil on high flame and then put the flame to medium, put the lid on and let it cook for another 20 mins or till the chicken is well cooked.
Once done, don't put the lid back and let the steam escape so that u don't get a condense on the dish.
Serve with paranthas and dal tadka....
Bon Apetit!!
Ingredients:
Chicken 1/2 kg
Onions 2 big finely diced
Cooking oil : 4 tablespoons
Cumin seeds : 1 teaspoon
Asafoetida : 1 pinch
Garlic cloves : 7 large
Ginger : 2 inches
For mint paste :
Mint : 1 bunch : leaves cleaned, no stalks
Coriander : a few leaves, 1/4 the quantity of mint
Green chillies : 3
For marinade :
Chicken masala or garam masala : 1 tablespoon
Salt: to taste
White vinegar : 2 tablespoons
Instructions
Marinate the chicken with the marinade spices and keep aside for about 30 mins. Do not put in fridge.
While the chicken marinates prepare the rest of the stuff, like chopping onions, ginger garlic paste, clearing the mint & coriander.
Put the mint leaves, coriander leaves, green chillies and a lill water in a blender and make a paste.
The most important instruction for cooking this dish: don't let it dry in the process of cooking and cook throughout on a medium flame with the lid on.
Now put the pan on stove on high flame. Add asafoetida and Cumin. Once Cumin starts to crackle add the marinated chicken.
Put the heat to a medium, stir the chicken so that its coated with the oil, and put the lid. Let it cook for about 3 minutes.
Now add diced onions and ginger garlic paste. And let it cook with lid on for about 7 - 10 mins till the onions are a bit cooked, stirring occasionally.
If at any time you feel its getting a bit dry, sprinkle a lill water and continue cooking. The dish should remain moist but not with gravy.
After the onions and chicken have cooked for sometime add the mint paste. Bring to boil on high flame and then put the flame to medium, put the lid on and let it cook for another 20 mins or till the chicken is well cooked.
Once done, don't put the lid back and let the steam escape so that u don't get a condense on the dish.
Serve with paranthas and dal tadka....
Bon Apetit!!
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| the final yumm yumm chicken |
 |
| when the onions are cooked |
 |
| aah the fresh mint leaves |
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| the marinade |
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