Chicken with Coriander and Mint
of Dar-es-salaam, TZ
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Unique taste, a must try
1/2 kg chicken boneless
1 cup mint leaves
2 cups corriander leaves
1 1/2 tbsp ginger, garlic paste
3 green chillies
Whole masala (3 sticks cinnamon, 5-6 pods cardamom, 3 tsps jeera)
2 sliced onions
2 tsps oil
2 tsps butter
Wash chicken and cut into pieces.
Boil chicken ½ cup water, add ½ tbsp ginger garlic paste and little salt for 5 mins.
Meanwhile heat oil in a pan, add cinnamon and cardamom, add onions and saute till golden brown,add green chillies and saute for 10 seconds.
Put this masala in grinder with mint and coriander leaves,add stock of chicken and grind to a smooth paste.(add water if need be).
Take butter in a pan, heat it ,add jeera and when they splutter ,add this paste, mix well, reduce heat and cook paste for 5 mins,.
Add boiled chicken (check salt) and continue cooking till chicken done and gravy thick. (you can add lemon juice if you want to)
Garnish with onion rings and serve hot with naan.
Vegetarians can substitute with paneer pieces instead of chicken and add water for grinding paste.
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Green Peas Masala
Stored Lime Radish
Brocoli Stir Fry
Dry fish chutney