Chicken with mint+cilantro

 Ingredients:

1lb chicken, cut into medium sized pieces

1 tbsp ginger grated

4 garlic grated

1 tbsp coriander powder

1/2 tsp turmeric powder 

1/2 tsp kashmiri chili powder

1 1/2 tsp garam masala pwd

1 onion

1/2 cup fresh grated coconut

1 bunch coriander leaves, keep thin stems

1 bunch mint leaves, discard thick parts of stem

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

fresh coriander leaves for garnish

salt to taste

Method:

1. Marinate the chicken in coriander pwd, turmeric pwd, chili powder, ginger, garlic, and few crushed mint leaves for 30 minutes. Soak the cashewnuts in 2-3 tbsps milk for 15 minutes.

2. Heat oil in a pan and saute the diced onions until slightly soft.

3. Make a paste of onion, grated coconut, coriander leaves and thin stems, mint leaves and cashewnuts. Keep aside.

3 Heat oil in a cooking vessel, add the marinated chicken and cook for 4-5 mts to sear the chicken pieces slightly.

5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.

6 Finally add the garam masala pwd, cook until pieces are cooked through the middle. Turn off heat and garnish with fresh coriander leaves