| Recipe Name:
Spicy Mint Chicken |
| |
| |
| Category:
Indian |
Sub Category:
Non Vegetarian |
|
| Prep Time |
Cook Time |
Serves |
| 20 mins |
20 mins |
2 |
|
| |
|
|
| |
Ingredients: |
| Chicken breasts |
|
200 g |
| Onion |
|
1 medium |
| Tomato |
|
1 big |
| Salt to taste |
| Oil |
|
1 tbsp |
| Mint leaves |
|
1 cup |
| |
| For Wet Grinding: |
| |
| Mint leaves |
|
2 cups |
| Coriander |
|
1 cup |
| Green Chillies |
|
5 |
| Ginger paste |
|
1 tbsp |
| Garlic paste |
|
1 - 1/2 tbsp |
| |
| For Dry Grinding: |
| |
| Aniseeds |
|
1-1/2 tsp |
| Cumin |
|
1-1/2 tsp |
| Cloves |
|
5 |
| Cinnamon stick |
|
1 inch |
| Whole peppercorns |
|
1 tsp |
| Poppy seeds |
|
1 tsp |
|
|
| |
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
|
| |
|
| |
|
| |
Sign In
Sign Up
