Ingredients:

• 1 – chicken, cut into medium pieces.
• Juice of 2 small limes.
• 1/2 tsp – salt| For the chutney:
• 1 cup – washed mint/pudina leaves.
• 2 cups – washed coriander/cilantro leaves.
• 2 Cloves – garlic.
• 2-3 – green chillies.
• 8 tbsp – desiccated coconut.
• 2-3 tbsp – butter.
• Salt and Sugar to taste.
• 1 – small onion.
• 1/2 tsp – jeera/cumin seeds.
• 1/2 tsp – pepper corns| For the gravy:
• 1-2 – chopped onions.
• 2-3 – dried red chillies.
• 2 – sticks of cinnamon.
• 2-3 – cardamoms.
• 3-4 tbsp – ghee/clarified butter.
• 1/2 tsp – ginger-garlic paste.
• 1/2 tsp – haldi/ Turmeric powder.
• 2 sprigs – curry leaves.
• A handful of chopped fresh coriander/cilantro leaves.
• Salt to taste.
• 2 tbsp – vinegar.
• 3 tbsp – kasoori-methi powder (optional).

Method:

1. Wash and marinate the chicken pieces in salt and lime juice.
2. Grind all the chutney ingredients with some water to a smooth paste.
3. Heat ghee in a pressure cooker and fry the whole spices and onions till pink.
4. Add garlic-ginger paste, salt and haldi/turmeric. Fry well.
5. Add the ground chutney, 2 tbsp at a time and fry well to a dark-green colour.
6. Wash the chicken, drain and add to the pressure cooker.
7. Toss around till well-coated and light brown all over.
8. Add kasoori methi, vinegar, 2 cups water, some curry leaves and bring to a boil.
9. Cover and pressure-cook on high for 1 whistle and then simmer for 5 mins.
10. Add vinegar, chopped coriander (and kasoori methi for aroma) and mix well.
11. Cover and keep till ready to serve with rotis/rice.

Recipe courtesy of Mearl Fernandes