| Recipe Name: Spicy Mint Chicken |
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| Category: Indian |
Sub Category: Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
| 20 mins |
20 mins |
2 |
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Ingredients: |
| Chicken breasts |
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200 g |
| Onion |
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1 medium |
| Tomato |
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1 big |
| Salt to taste |
| Oil |
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1 tbsp |
| Mint leaves |
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1 cup |
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| For Wet Grinding: |
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| Mint leaves |
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2 cups |
| Coriander |
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1 cup |
| Green Chillies |
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5 |
| Ginger paste |
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1 tbsp |
| Garlic paste |
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1 - 1/2 tbsp |
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| For Dry Grinding: |
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| Aniseeds |
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1-1/2 tsp |
| Cumin |
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1-1/2 tsp |
| Cloves |
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5 |
| Cinnamon stick |
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1 inch |
| Whole peppercorns |
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1 tsp |
| Poppy seeds |
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1 tsp |
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Method: |
- Cut onion pieces 1/4sq.inch, cut tomatoes, make a paste of Garlic and Ginger, chop pepper, and cut the chicken into sizable pieces.
- Heat oil on a very low flame. Add onions, stir till light brown. Add a pinch of salt, add the ginger/garlic paste, add chicken pieces, and wait for the sizzle to settle.
- Add a cup of water, add the cloves, cardamom, add cinnamon, add black pepper and cover the vessel. Cook for 15 minutes on a med-high flame, till chicken turns fibrous.
- Open the lid partly, to let steam, moisture out. Cook for 10 minutes, on a low flame. Cook till the spices have been absorbed thoroughly, in the broth and the meat
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Tags:
chicken, mint, coriander, poppy seeds, tomatoSpicy Mint Chicken, add , chicken , cook , paste , cut , pieces , flame , low , pepper , teaspoon , cup , minutes , garlic , inch , broth , oil , cloves , cinnamon , onion , ginger |
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