Ingredients
- 1 Chicken, cut into 8 pieces (800 g)
- 125 grams Mint leaves, chopped
- 2 teaspoons Ginger paste, (10 g)
- 2 teaspoons Garlic paste, (10 g)
- 2 teaspoons Lemon juice, (10 ml)
- 1 1/2 cups Nonfat curd, beaten 2 tsp (10 g) coriander powder 1 teaspoon Turmeric powder, (5 g) Salt to taste 4 Onions, sliced fine (200 g) 1 teaspoon Chopped green chilli or to taste, (5 g) Water as required
- 1 teaspoon Turmeric powder, (5 g)
- Salt to taste
- 4 Onions, sliced fine (200 g)
- 1 teaspoon Chopped green chilli or to taste, (5 g)
- Water as required
Make it step by step
- PRICK chicken pieces with a fork. Combine mint leaves, ginger paste, garlic paste, lemon juice, curd, coriander powder, turmeric powder and salt. Apply it to the chicken pieces. Cover and refrigerate for two to three hours. Set oven at moderate temperature (gas mark 5/190C/370F).
- Spread onion slices in a baking dish and bake till golden (about 15 minutes). Remove the onion slices, add half cup water and grind to a fine paste. Keep aside. Place a heavy bottomed kadai on medium heat. Add marinated chicken along with the marinade and cook, stirring constantly, till well coated with the masala. Lower the heat, cover and cook, stirring occasionally, till almost dry.
- When cool, add onion paste and green chilli pieces. Cover and simmer, adding half cup water at a time, till done and almost dry. Serve hot.
- NOTES: Sauteed chicken flavoured with mint
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.