Origin: India

Ingredients:

1. Chicken – 400 grams
2. Coriander – 50 grams
3. Onion – 2 small
4. Ginger – 10 grams
5. Garlic – 8 cloves
6. Green Chillies – 3 medium
7. Cardamom – 6 whole
8. Black Pepper – 6 whole
9. Cloves – 4 whole
10. Yoghurt – 1 tablespoon
11. Oil – 2 tablespoon
12. Butter – 1 teaspoon
13. Turmeric Powder – 1/2 teaspoon
14. Kashmiri Chilli Powder – 1 teaspoon
15. Garam Masala Powder – 1/2 teaspoon
16. Salt – 1 teaspoon

Recipe:

1. Wash the chicken and the coriander leaves thoroughly under running water.
2. Add the coriander to a blender along with ginger, garlic, green chillies and yoghurt and blend into a paste.
3. Add oil of choice to a frying pan and as it smokes, add cardamom, black pepper and cloves.
4. Add thinly sliced onion and finely chopped garlic and sauté to remove the raw edge.
5. As the onions start browning, add the chicken to the pan.
6. Cover the pan and let the chicken cook for around three minutes.
7. Remove the cover and add turmeric, chilli powder, garam masala and salt and sauté for a minute.
8. Add the coriander paste and half a cup of water and mix the ingredients well.
9. Put the cover back on the pan and let the chicken cook through.
10. Once the chicken is cooked, lower the heat and evaporate excess water.
11. Fold in some butter and transfer the contents into a bowl.
12. Serve warm with warm roti or paratha, or even rice.

Extras:

1. Add oil in small quantities as the chicken releases fat of its own.
2. The chicken can be marinated with the powdered spices or yoghurt in advance.
3. Blend in some fresh mint leaves to add more flavour to the dish.
4. Adjust cooking time depending on the cut of chicken used.