Mint Coriander Chicken Curry-Chicken with Cilantro and Mint

Preparation time-90 minutes
Serving-4

Ingredients:
For marination:

• Chicken (washed)-500 gm(medium pcs)
• Coriander leaves-1/2 cup
• Mint leaves-1/2 cup
• Green chilli-2
• Garlic cloves (peeled)-15 to 16
• Chopped ginger- 2 inch
• Turmeric powder-1/2 tsp
• Salt-1/2 tsp

For Curry:

• Roughly chopped onion-1
• Chopped onion in square shape-1
• Chopped tomato-1
• Chopped ginger-1 inch
• Garlic cloves (peeled)-10
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Chicken masala powder (any brand)-1 tsp
• Cumin seeds- 1tsp
• Cooking oil-4 to 5 tbsp
• Chopped coriander leaves
• Salt to taste

Method:

Marination:

• In a blending jar: Add garlic, ginger, green chilli, coriander leaves and mint leaves.
• Add little water and blend it into thick smooth paste.
• Add turmeric powder, salt, blended masala paste into the chicken and mix it properly.
• Keep it in refrigerator for one hour.

Curry Preparation:

• In a blending jar: add ginger, garlic, roughly chopped onion and tomato and blend it without water, keep the paste aside.
• Heat a pan, add 3 tbsp oil and let the oil heat properly.
• Add the marinated chicken in the pan and fry it for 3-4 minutes on medium flame (cover and cook).
• Once the chicken is half cooked, take out in a plate and keep it aside.
• Put 2 tbsp oil in the same pan and let it heat, add cumin seeds and fry it for few seconds.
• Add turmeric powder, red chilli powder and chicken masala powder into the pan and mix it.
• Add the blended masala paste and fry the masala on medium flame till oil is separated from it.
• Add  square shape chopped onion and cook it for a minute on medium flame.
• Add 1/2 glass of water, add little salt (we had already added salt in marination process) and stir it.
• Once the curry start boiling, add the half cooked chicken into the gravy and gently mix it.
• Cover the pan and cook it for 3-4 minutes on slow flame, turn off the flame.
• Garnish with freshly chopped coriander leaves and serve hot.