MINT AND YOGHURT CHICKEN CURRY

MINT AND YOGHURT CHICKEN CURRY 

Tender, juicy and tangy chicken curry. The flavours are amazing. Mint brings the uniqueness of this dish. Try it. 

Serves 4-5

Time: 35-45 minutes

1 whole chicken cut in 8-10 pieces or any 10-12 pieces of chicken of your choice

2 tbs vinegar

1 cup yoghurt

A good handful of mint leaves chopped roughly

1/4 butter

1 big onion sliced thinly

1tsp ginger paste

1 tsp garlic paste

1 tbs black pepper

2-4 green chillies halved

Salt

1/2 cup chopped coriander with stems

1 tbs lemon juice

Method

First, maribate the chicken piecs in vinegar, salt and pepper and keep aside for 10 minutes.

In the mean time, heat the butter in a pan and cook the onions till pink. Add the chicken pieces, stir properly so that the butter coats chicken well. Cook for 5-8 minutes. Then add the ginger and garlic paste and cook further for 5 minutes. 

Tip in the yoghurt, coriander, lemon juice. green chillies, salt and stir well. Cover and cook for few minutes. If you see the chicken sticking to the base of the pan, add some water. From here you adjust the consistency of the gravy. YPu can also add quartered potatoes if you want to.

Cook till chicken is cooked through. Serve with naan, roti or rice.