Tastes good and goes well with keto roti!
For Marination:
chicken – 500g
turmeric powder – a pinch
salt – 1 tsp
red chili powder – 1 tsp
coriander powder – 1 tsp
ginger garlic paste – 1 tsp
thick yogurt or heavy cream – 2 tbsp
For green masala paste:
mint/pudina leaves – 1 bunch
coriander leaves – 1/4 cup
green chilies – 4
fresh coconut – 1/4 cup
For curry:
finely chopped onions – 2 medium-size
green chilies -2
salt – as needed
ginger garlic paste – 1 tsp
turmeric powder – a pinch
red chili powder – 1/2 tsp
coriander powder – 1 tsp
garam masala – 1/2 tsp
oil – 3 tbsp
butter – 40 grams
chopped coriander leaves – 1/4 cup
Marinate chicken: rinse chicken thoroughly, pat dry, add turmeric powder, salt, coriander powder, red chili powder, ginger garlic paste, yogurt, mix well. Soak the marinade for 30 minutes.
Prepare the mint masala: pick a bunch of fresh mint leaves. Rinse under running water. Take mint into grinding jar, add coriander leaves, green chilies, coconut pieces and grind them into a paste. Do not add water as this is a dry recipe.
Preparing mint chicken dry: heat up the pan, add oil and butter. When the butter melts completely, add chopped onions and fry until they become soft. Add ginger garlic paste and sauté until the raw flavor goes away. Add turmeric powder, red chili powder and mix for once. Put the chicken marinade, mix well, cover it with a lid and cook for 15 to 20 minutes on medium heat.
Open the lid, mix for once, add the mint paste and mix again. Cover and cook for 10 minutes. Open the lid add coriander powder, garam masala, mix it and cook for 5 minutes. Add chopped coriander leaves and turn off the heat.
Recipe from FoodVedam.