• Onion 1 (chopped)
• Turmeric Powder 1/4 tsp
• Coriander Powder 2 tsp
• Cumin Powder 1 tsp
• black Pepper Powder 1 tsp
• All spice powder 1/2 tsp
• Fennel seeds 1/2 tsp
• Yogurt 1/4 cup
• 1/4 cup thick coconut milk
• Lemon Juice 3-4 tbsp
• Oil 2 tbsp
• Bay Leaf 1
• Salt as needed
• To grind:
• coriander leaves 1 bunch
• Mint 1/2 bunch
• Green Chilies 4-5
• spring onions 3
• Ginger 1.5 ” piece
• Garlic 7-8 cloves

Marinate the chicken pieces with salt, black pepper powder and lemon juice for at least half an hour before preparing the curry.

Grind mint,ginger, garlic, green chilies, spring onions, coriander, adding little water.

Heat oil, add the bay leaf and fennel seeds.

Add the finely chopped onions and fry till it is golden brown.

Add the ground paste and let it cook until the oil separates from the masala.

Add yogurt, turmeric powder, coriander powder, cumin powder and all spice powder.

Fry for about half a minute before adding the chicken.

After adding the chicken, saute it with the masala for at least 3 minutes, add required water, salt and bring it to a boil.

Cover the pan and cook till the chicken is no more raw and oil starts separating from the gravy.

Add the coconut milk to the curry and mix well.

Serve with naan or rice.

by Pak101.com (few years ago!) / 638 views