Ingredients:
- Chicken (bone-in or boneless, cut into pieces) – 500g
- Yogurt (low-fat) – ½ cup
- Cooking oil (olive oil or sunflower oil) – 3 tablespoons
- Garlic paste – 1 tablespoon
- Ginger paste – 1 tablespoon
- Green chilies (sliced lengthwise) – 4-5
- Salt – to taste
- Black pepper powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Red chili flakes – 1 teaspoon (adjust to taste)
- Fresh coriander leaves – for garnish
For the Chutney:
- Fresh coriander leaves – 1 cup, tightly packed
- Fresh mint leaves – ½ cup
- Lemon juice – 2 tablespoons
- Garlic clove – 1 large
- Green chilies – 2-3 (adjust to taste)
- Salt – to taste
- Water – 2-3 tablespoons (to adjust consistency
Culinary Process:
Step 1: Prepare the Chutney
- In a blender or food processor, combine coriander leaves, mint leaves, lemon juice, garlic, green chilies, and salt.
- Blend until you have a smooth chutney. Add water, little by little, to reach a thick, pourable consistency.
- Set the chutney aside.
Step 2: Cook the Chicken
- Heat oil in a large karahi (wok) or a heavy-bottomed pan over medium heat.
- Add the ginger and garlic paste, and sauté for a minute until fragrant.
- Add the chicken pieces and cook until they turn golden brown on the outside, about 8-10 minutes.
- Stir in the salt, black pepper, coriander powder, cumin powder, turmeric, and red chili flakes. Mix well to coat the chicken evenly in the spices.
- Add the yogurt, reduce the heat to low, and let the chicken cook for 10-15 minutes, stirring occasionally. The yogurt will release moisture, helping the chicken cook tenderly.
Step 3: Add the Chutney
- Pour the prepared chutney over the chicken, mixing it thoroughly. Cook for another 5-7 minutes to allow the flavors to meld beautifully.
- Add sliced green chilies for an extra kick and simmer for a final 2 minutes.
Step 4: Garnish and Serve
- Sprinkle fresh coriander leaves on top for garnish.
- Serve hot with naan, roti, or steamed rice.
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