- Two Drumsticks and Thighs of Chicken. Dry and slightly salted.
- Mint Puree with a bunch of mint leaves, two green chillies, garlic cloves and a little olive oil.
- 100 ml fresh cream.
- A tablespoon of butter.
Heat a heavy bottom pan and melt butter. Add the chicken and cook till it’s about 80% done. You will know this as the color will have fully changed and it may leak out almost clear oils.
Add the mint puree and immediately after that the cream. Mix everything. Season with salt after checking. Cook covered on the lowest heat setting for about ten minutes. Sprinkle some chilly flakes for color.