Ingredients
- 1 Whole Large Chicken
- 200 ml Curd
- 1/4 tsp Turmeric Powder
- 2 tsp Ginger and Garlic paste
- 1/2 tsp Salt
- 1 tbsp Ghee
Ingredients for 2nd marination to be made into a green paste
- 1/2 cup Fried onions
- 1 tbsp Fried Powdered spice - Cinnamon, cardamom
- 1 cup Mint Leaves
Other Ingredients
- 4 tbsp Oil
- 2 tsp Coriander powder
- 1 tsp Cumin Powder
- 1 tsp black pepper Powder
Instructions
Preparation:
- Marinate the chicken with ginger garlic paste, curd, salt, and turmeric powder. Keep it aside for 30 mins.
- Put all the ingredients for the green paste marination in a blender and blend it into a green paste
- Once the chicken has been marinated for 30 mins, pour the green paste over the marinated chicken. Keep it aside for an hour.
Process:
- Take a heavy-bottomed pan or skillet and heat the oil.
- Add the marinated chicken and fry on high heat to medium and cook for around 10 mins or till the green masala has been cooked.
- Add the coriander powder, cumin powder, and salt and mix well
- Cook covered for 15 mins
- Add the pepper powder and mix it well
- Cook covered for another 5 mins till the chicken is soft and the oil separates
- Lastly, pour some ghee and cover it for 5 mins for the smell and the taste to spread
- Garnish it with some coriander leaves and serve it hot with paratha, roti, or rice.
Nutrition
Serving: 100g | Calories: 147kcal | Carbohydrates: 3g | Protein: 24g | Fat: 2.8g | Saturated Fat: 0.8g | Cholesterol: 65mg | Sodium: 1966mg | Fiber: 0.3g | Sugar: 0.9g | Calcium: 30mg
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