Ingredients:

• 1 kg Chicken (cut into pieces of the desired size)
• 2 large bunches fresh Dhania leaves (washed and chopped fine)
• 1 bunch Mint (pudina) leaves (washed and chopped fine)
• 3-4 – large Onions (chopped fine)
• 2-3 tsp ginger-garlic paste
• 3-4 green chillies, chopped fine (add more if you want it spicier)
• 1/4 kg Curd
• 3-4 tsp Dhania powder
• 1.5 tsp Jeera powder
• 1/2 tsp Red Chilli powder
• Salt to taste
• Oil

Method:

1. Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 minutes. Saute the onions in a vessel little oil till transparent. Then add the ginger-garlic paste and saute.
2. Add the green chillies, dhania and jeera powder, mix well.
3. Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 minutes, taking care not to burn.
4. Add the curd left over from the chicken marinade and the other half too, mix well
5. Add the dhania and mint leaves, and mix well.
6. Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.
7. Serve hot, and grate a little paneer on top if desired.

Recipe courtesy of Alison Pinto