Mint brightens everything.
- Half a chicken, cut into largish pieces.
- Two large onions, sliced thin.
- About a cup full of mint leaves.
- About half a cup of coriander leaves.
- A green chilly.
- A teaspoon of cumin powder.
- A teaspoon of coriander powder.
- Chilly powder as per taste.
- A little turmeric.
- A cup of beaten curd.
Heat oil and fry the onions. They need to start turning brown and at that point, push them to a corner in the pan. Let the oil drain down and squeeze the onions to remove as much oil as possible. Leave the oil in a pan.
Combine the fried onions with the green chilly, mint and coriander leaves. You can either puree them into a fine paste or leave them roughly ground up. I chose the former as it gives a much better texture.
Mix this green puree with curd and all the spices. Season with salt. Taste it and adjust accordingly. It must be slightly salty. Rub this on the chicken and let it marinate for about 5-10 minutes.
Heat the leftover oil in the pan. Put the chicken and all the masala into it. Cook on high heat for 5 minutes. Then covered on low heat for about 10 minutes.
The chicken is almost cooked by now. Open and use high heat, while stirring to finish cooking the chicken and also getting the consistency to a thick gravy.
Enjoy with rotis.